Gilding the Lily since 2006
In other “waste not, want not” news, I created a new recipe using up the boozy shredded quince left over from making holiday liqueurs, and it’s really good. This is based on a combination of the Joy of Cooking’s applesauce cake and apple spice cake …
Made easy/lazy choucroute garnis tonight with *gasp* store-bought sauerkraut that I doctored up with diced @nueskes ham, caraway seeds, juniper berries, and a spoonful of my homemade dill pickle mustard (protip: purée the garlicky, seedy dregs of your jars of pickles instead of dumping them). …
These snack nuts are deceptively simple to make. Start with one of those giant cans of salted roasted peanuts like they sell at Winco or Cash & Carry, then toast them back up in a warm pan with a tiny bit of oil to help the spices stick on.
Why don’t Americans eat brains like we used to? It’s not *just* because of Mad Cow Disease. I wrote all about it for Taste.
HOLY FUCKING SHIT they actually let me talk to this guy. Quick clarification: the comparison to Guy Fieri was identified by my editor Matt Rodbard (saliently, I might add), and it’s not meant as an insult. Like Fieri, Graham Kerr enjoyed wide appeal from a …
I had a wonderful opportunity to talk to Molly Wood on Marketplace about that wacky Victorian celery craze! The interview is after the photo (I’m at around 3:45). Had a super fun chat with @mollywoodpro on Marketplace (yes, THAT Marketplace!!) about that kooky Victorian celery …
(To the tune of “Volare”) Got my guanciale hung in the very sophisticated curing setup in my basement (the basement is 60F and 61% humidity, which isn’t too bad). Not pictured is the small, weak fan blowing a gentle breeze in the guanciale’s general direction. …