This lovely book was gifted to me by my mother. She knows what I love, and I love all forms of charcuterie. The book was published in 2014, and written by Amanda Ballard. It is a guide to make your own cured meats, smoked sausages, salamis, and so forth. I have since realized that much
In his first book, entitled Season, published in 2018, Nik Sharma writes the following. “I take pride in incorporating flavors, techniques, and ingredients in new and exciting ways. This, my first book, celebrates diverse cultural influences and, I hope, helps to erase labels like “ethnic” and “exotic” in the West by shedding more light on
My mother gave me the cookbook Charcuterie for my birthday. She knows me so well! The book is mostly recipes, but also contains a chapter on making charcuterie from scratch. I’m in awe of people who make prosciutto and pancetta, but I live in too humid of a region in the U.S. to hang hams
According to my Spanish dictionary, queso means cheese in English. I checked just to make sure. Because for a while now I’ve noticed that a queso can imply a warm cheese dip that’s often served with salsa and chips at Mexican restaurants. It’s usually somewhat gelatinous, tasteless, and just plain awful. Why wouldn’t it be?
I fell in love with this Latin American dish, not just because it’s so pretty, but because of the peasant nature of it. I’ve never seen anything quite like it. Essentially it’s cooked, meat-filled cornmeal layered with peas, that’s then topped with hard-boiled eggs, hearts of palm, tomato slices, and olives. Then the whole thing