Search Results for: lard

A New Year for the Ages

Early January has always been a time for rethinking and reinvention. Writer and illustrator Eric Hanson takes a backwards look at new beginnings in the foodosphere.

A Jolly Olde Christmas Redux

Food history editor Gary Allen looks at the food traditions of the merriest of holidays and finds interesting ties to the Middle Ages and the Renaissance.

Newark’s Portuguese Keep Easter Traditions Burning

Portuguese Easter traditions are kept alive in Newark, NJ, by preparing traditional Easter dishes of lamb, peas with eggs, and flan.

New Year’s Revolution

New Year’s resolutions. We start with good intentions to eat healthy, then by February it’s duck fat and lardons and kasha varnishes.

In a ’64 T-Bird, Chasing a Date with a Clam

David pursues one of his great passions: fried clams. But not just any fired clams, but the fried clams of his youth, with plump juicy bellies.

Grilled Turkey Breast

Lemon turkey breast is larded with fat, filled with a green olive tapenade, and grilled. Serve the turkey breast in summer, autumn, or for Thanksgiving.

Playing with Fire: Sweating it out with Barbecue Pit Master Ricky Parker

David travels south to apprentice to whole-hog barbecue pit master Ricky Parker and learns more than he ever imagined possible about the great pig.

The Franco-American Butter Wars

At onetime French butter ruled in just about every pastry kitchen of note. But over the past decade, new American butters have been storming the gates.

Lost in the Atlantic: The Azores and Its Hearty Food

The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.

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