Video: watch the Kocurek Family discuss the history of charcuterie and their business, via Huffington Post.

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Taking a breather and have have been eating load upon load of NC clams. So good and so delicious.   The Perfect Way To Cook Clams Use the little guys, little necks or cherrystones. Saute some garlic in a big pot in some butter or oil. Add a cup of white wine and a cup of water (all depends on your pot, you want plenty of steam). Throw in some fresh thyme, dump in your clams, cover and cook on medium high or high. Melt some butter. When the clams open they’re done. If you have a lot, take out the open ones so they don’t over cook. Eat them standing up, dipping clams in butter. If you want, strain the pot liquor through a coffee filter and use to make a clam chowder or Read On »

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I’ve known of Dorie Greenspan for ages, author of numerous books, highly respected and well-liked in the food world, even has large group of blogs at Tuesdays with Dorie, dedicated to her book, Baking: From My Home To Yours.  But it wasn’t till last fall at a BlogHer gathering did I get to see for myself what a sweetheart she is. She looks like and reads just like who she is, a genuine cook and wonderful spritely soul. Last fall she published Around My French Table, an exquisite book of her favorite recipes (and a steal at $22 from Amazon—how do they do it?!). My dear friend Lee asked for and received this book for Christmas. When we had Lee and her husband Les over for that spatchcocked grilled turkey, Lee appeared with an hors d’oeuvres from Read On »

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I’ve been loving Jonathon Sawyer‘s Greenhouse Tavern in downtown Cleveland recently and after a joyous meal there not too long ago Donna asked to hang out and shoot.  She’ll be posting a gallery soon but the above is of one of my favorite dishes to eat, period. I can almost never help myself from ordering it when I see it on the menu. It’s also something that’s inexpensive and great to serve at home, and easy if you have a grinder (or a sharp knife—some of the best tartare I’ve had is roughly chopped beef).  Chef Brian Reilly (pictured above) made it for us the other day. Greenhouse grinds beef tenderloin to order with an old fashioned hand crank grinder, seasons it with salt and pepper and olive oil, puts a soft poached egg on Read On »

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It is time again to bring out The Chicken-Fried Pork Belly Salad, which I created in August 2007 in the midst of my fury at the chief icon of American restaurant food: The Chicken Caesar.  Today’s post was sparked by Sam Sifton’s NYTimes magazine column on the Caesar salad, which addresses the fact that few dishes are truly authentic, and he uses the Caesar salad as an example. For me putting a chicken breast on a perfectly good Caesar is an emblem of American mediocrity, a lack of imagination, and our fear of food (The Shame of the Chicken Caesar Salad). But Sifton, while he makes the unconscionable error of failing to include my Chicken Fried Pork Belly Casear in his list of famous variations, does us a service by telling us a freeing truth: Read On »

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