Tongue, as a Cold Cut

Let’s face it, they’re not pretty. They look like huge, well, tongues. So just don’t think about it being a tongue. Think of it as a culinary delicacy. Tongue is soft, tender, and lean, with a unique texture. With very little work, you can turn this piece of cow into a fabulous “cold cut” for

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Tigelle

I have fallen in love with a food show called “Somebody Feed Phil.” Or maybe I’ve fallen in love with Phil himself, cause he’s adorable. Previously known as the executive producer of the popular American show, “Somebody Loves Raymond,” he somehow created his own show going around the world experiencing food! So, is he like

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Pork All’Arrabbiata

The other day I read an email from New York Times Cooking, What to Cook this Weekend, by Sam Sifton, that I only occasionally read. I say occasionally, because I dislike the format of the highly-packed food and cooking info in the emails. But a photo caught my eye so I read on. I’m probably

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Mimi’s Chicken Salad

Years ago, I visited a girlfriend in Texas to help with her daughter’s baby shower. She lives just outside of Austin, so it’s always fun to visit. (Think Texas Hill/Wine Country!) One of the dishes planned for the shower luncheon was “Mimi’s Chicken Salad.” I had no idea what that was, but she told me

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