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  Today, I’d like to introduce our new subscription app called Charcuterie, a messaging app that aims not only to facilitate conversation and serve as a forum to answer questions people have about curing and preserving food, but one that will offer education, reliable reporting, and vivid storytelling. All of it led by myself and my partner in Charcuterie, chef Brian Polcyn, including many other chefs and experts as well. We want our content to inspire conversation and also to encourage people to cook and to cure. We’re using a messaging app because, in its simplicity, it enables anyone to participate and do so easily, either publicly or in private conversations. Interaction promotes learning, and conversation builds relationships. We wouldn’t be able to do this if we didn’t think it could be self-sustaining and profitable, but we’re Read On »

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  It’s bacon time again! I don’t know why but I’ve been getting a lot of bacon questions in my email recently, so thought I’d address a few issues I haven’t before. Of course, I’ve long commented on the fact that curing your own bacon is no more difficult than marinating a steak. Mix all the ingredients together and put them in a plastic bag with the meat. Use the recipe below. The aromatics, the bay leaves and everything else below can be considered optional. But there are other strategies. You could make a brine if you feel more comfortable with that. For those of you concerned about reaching the right salt and pink salt levels, you could use a technique called equilibrium brining, which I first read about in Nathan Myhrvold’s Modernist Cuisine. To Read On »

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Shumai-finished

Chrissy Camba (@chrissycamba) is the Owner/Chef of Maddy’s Dumpling House in Chicago. Shortly after graduating from Loyola University with a degree in biology, Chrissy fell in love with cooking. In a very “Sliding Doors” twist, she was asked to stage in a kitchen and later offered her first kitchen job. After many accolades, a Top Chef competition, and the passing of her bunny, Maddy, Chrissy started Maddy’s Dumpling House. Currently, Maddy’s Dumpling House “pops up” once a month around Chicago until Chrissy can find a permanent brick and mortar space to call home.  By Chrissy Camba Dumplings have been a part of my life since I can remember. I would find them floating in soups, looking like wrinkled brains, deep-fried in tight rolls filled with ground meat, steamed/fried/pan-fried racing around me on little metal carts that periodically stopped by Read On »

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If you don’t already know Joshua Weissman of Houston, he is the young author of The Slim Palate (also the name of his blog). It’s also a Paleo cookbook, but that’s beside the point (as far as I’m concerned). And yes, it’s a lovely book with intriguing recipes and photographs that floored Donna, especially given that Josh was 17 when he took most of them, and is only 18 now. When I got an email request to blurb the book, I thought little more than “Ugh, OK, send me a PDF, I’ll try to have a look.” And I did, and it was good, and I did a little more poking around on his site. My turn to be floored. Watch this excellent video to meet Josh and hear his uncommon story—he’s an inspiration. This is more Read On »

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This Asian flared pulled pork is a great addition to pastas, tacos, or sandwiches, via White on Rice Couple.    

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