Try this new brunch at the National Aviary, with a menu by Chef Josef Karst for Atria's
cider trees
As the weather gets warmer, my thoughts turn to refreshing hard cider and all the traditions surrounding it where I come from. If you haven't tried cider yet, I highly recommend it. I'm going to try my hand at growing cider apples and see what happens.
pork rinds
When I’m making a ham based soup or stock, one of my favorite ingredients are a few good smoked ham hocks. They add all the flavor and depth I look for, and I love to eat the small bits of ham off the bone when I’m done with them--some do make it in the soup. …
Duck!
Eating duck is becoming more popular even though many are intimidated by cooking this less common poultry. Jump on the bandwagon and try my simple approach to duck confit!
the whole deer
Did you ever cook an entire deer at once? I've cooked entire goats in the past, but have wanted to try this with a deer ever since I moved to western Pennsylvania. Marinated and cooked in seasoned wine, it turned out pretty well.
Christmas powder cookies
For anyone who enjoys a little baking, making holiday treats is one of the best traditions of this time of the year. Making that special cookie or sweet for our loved ones can be very fulfilling and fun. But it can also be tricky: lots of people I know have special dietary requirements, so sometimes …
going commando (“recipe free”) in the kitchen
Cooking a creamy cold-weather soup from a leafy green base is a good time to "go commando" in the kitchen. (Cook without a recipe, I mean. What did you think I meant?!)
going commando ("recipe free") in the kitchen
Cooking a creamy cold-weather soup from a leafy green base is a good time to "go commando" in the kitchen. (Cook without a recipe, I mean. What did you think I meant?!)
foraging in the city: wild pears!
Every fall I manage to find something to harvest from the urban environment: chestnuts? Quince fruit? Figs? This year I found some wild pears, and Tom from Wild Purveyors helped me try to identify them (and eat them up, of course!).
old fashioned
Careful preparation of a classic cocktail makes a rare night out even better.
Dinner with Daniel 