Cassoulet

Toulouse-style cassoulet: Dear lord, what an undertaking. Even if I *hadn’t* accidentally unearthed a whole pig’s head to add to my weekend workload, cassoulet is a fucking Project. I simplified it somewhat to spare myself the trauma: making what is basically French tare saves a 

Pantry Raid

All summer long I felt like I was hardly getting any canning done, but now, looking at my shelves, my heart is as full as my pantry. #canning #putuporshutup #growyourown #preservation #pantry A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 3, 2017 at 

Foodbuzz 24×24—Preparing An Epic D&D Feast

Nerds are not especially known for their good health. When thinking of the classic nerd archetypes, most of us easily picture an overweight, acne-ridden basement dweller or a gaunt, bespectacled rail in a black trench coat. And it’s no wonder—based on my research (and common 

Corned Beef Reuben

A day late and a dollar short, as always. I decided to try my hand at corning so I could participate in Charcutepalooza this month, but I forgot that I was supposed to post this on the 15th. Oops. It’s cool, though, I didn’t really 

Foodbuzz 24×24: Yes We Can – Food Preservation for the Modern Palate

Now that summer is winding toward its long-lit end, our minds shift toward the harvest. Anyone with a patch of dirt is likely up to their ears in a plenitude of homegrown produce, and this overabundance can daunt the timid. What do you do with 

Jarhead

Summer: that time of year when we industrious ant-types toil and moil while our carefree grasshopper-type counterparts chirp and sing. As our blasé friends go rafting and camping, we busily tend our crops, gather from the excesses of others and put it all up for 

Pig Roast 2009

After two weekends in a row hosting parties at our house (and all the fretting and prepping and feverish house-cleaning that it entails), I needed a few days’ recovery to revel in inactivity. This quickly descends into crippling laziness, as is its wont, until I 

Foodbuzz 24, 24, 24: Celebrating Black History Month – African Contributions to American Cuisine

February is Black History Month. Last year, to celebrate, I introduced myself to blogger Courtney Nzeribe from Coco Cooks and interviewed her about her cultural identity, her cooking style and her favorite childhood foods. This year, I chatted a bit with my buddy Donald Orphanidys 

Pub Grub

Doesn’t this look like a happy picnic of all of your favorite fried foods, fresh from the pub, all laid out on a blanket of glee and sunshine? Don’t be fooled, it’s rainy and sardonic out there. This new lamp burns my retinas until I 

A-Game 2008

I’ve got so much work ahead of me, but I’m making some progress. It’s not too late! I spatched my turkey and the legs and wings are confiting in the oven, the breasts are tied and chillin’ in a brine of coriander and fennel seed