Bacon! (Again!) (Podcast!)

Bacon! (Again!) (Podcast!)

Brian Polcyn and I cure bacon on this week’s “From Scratch” podcast. That’s the gorgeous chunk of pork belly Brian’s holding, from Dickson’s Farmstand, at the Chelsea Market. Brian was impressed by the quality. I was impressed by...
The Egg: From Scratch Podcast

The Egg: From Scratch Podcast

“When I started my apprenticeship, my chef told me, ‘You’ll need ten years to master sabayon.’ It wasn’t exactly a decade, but it did take a while to get accustomed to controlling the heat to prevent the sauce from breaking. Once I did, I was so...