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Farm Tech and Fake Food What Will We Eat and Where Will It Comes From? An annoying part of many contemporary conversations is the endless quibbling over terms. Should we call it lab grown meat, cultured tissue, clean meat, or something else? Exactly what is Regenerative Farming, and how does it differ from organic? Does...
Pork Shoulder Steak with Honey-Mustard Pan Sauce I Promise You Won’t Regret Making This Recipe Sometimes unflinching honesty requires that I set aside all pretensions of humility. The matter of how best to prepare a pork shoulder steak is such a case. The recipe – no, recipe is too weak a word – the deep...
30 Minute Keto Ground Lamb Skillet with Feta Lamb and Feta Cheese Combine For a Fast, Flavorful Dinner Quick recipes often compromise in one area or another. Either they cut corners on seasoning, resulting in bland, boring food, or else the thirty minute time frame proves to be more aspirational than reality-based, with the whole...
Cider Apples Fruit is the Foundation of Great Cider Over the past few years hard cider has become more widely available, and some small amount of it even tastes decent. Lagging behind is knowledge of cider’s unique history. From the pilgrims in Plymouth until sometime in the 1800s cider was the the most common drink...
Delicious Simplicity Country style ribs are actually cut from the shoulder. While they do usually include a piece of bone, it is much less prominent than in spare or baby back ribs. But the cooking principles are the same. Country style ribs should be cooked at a fairly low temperature until they are extremely tender....
The Most Critical Part of Seasoning Firewood As September settles in, nights are already getting cold enough that the morning air has a little bit of a bite here in central New York. Though the wood stove at the heart of my house sits unused, I know in another month it will be time to...
A Classic Combination Like pistou, tzatziki comes infused with a great deal of history. Rich yogurt and crunchy cucumber combine with a zip of lemony garlic to make a sauce that goes perfectly with savory lamb meatballs. The trick with tzatziki is to make it rich but well balanced, and above all NOT WATERY. This...
How Should We Compare Meat Alternatives to Meat? First, a confession: I have never eaten an Impossible Burger, though my brother has. He reported it to be made of a bland, somewhat meaty substance that tasted innocuous enough when dressed up with plenty of sauce, cheese, and veggies. This may not sound delicious, but it...
A Bright, Quick, Flavorful Sauce Pistou resembles its better known cousin. Like pesto it is built on a base of basil and olive oil, but while it sometimes contains cheese, it does not include nuts. In this recipe I keep it very simple – fresh basil, peppery olive oil, garlic, and lemon juice. The result...
Reverse Sear Pork Chop Recipe A Foolproof Recipe for Perfect Pork Chops Nothing highlights the difference between high quality pastured pork and the bland, dry stuff that comes from the supermarket like a properly cooked chop. The eating quality of a pasture raised pork chop is every bit as good as a premium steak in...