To die for.
For the past couple of years, the food world has been fascinated with goat meat. I've read countless stories in magazines and newspapers and seen goat on trendy restaurants' menus, and now, it's available at Whole Foods. While I've tried goat more than once, I don't know if I'm ready to make it at home. I've heard the meat must be cooked for long periods of time to get it tender. How about you? Read more
After falling in love with his Texas accent and cowboyish ways on the first episode of Top Chef Masters, I was more than happy to RSVP to a special luncheon hosted by chef Tim Love at the Food & Wine Classic in Aspen. Love spent the entire night before the lunch slow-roasting three whole animals — goat, lamb, and venison — over a mesquite wood grill. He applied a different technique and Read more
Lately, I've been showing you ways to go green without spending money, since being eco-friendly isn't always about dollar bills. Sometimes, though, all it takes to get into the earth's circle of friends is to spend your money differently.Google knows what I'm talking about. The Internet monster has switched up its lawn maintenance routine by abandoning a lawn-mowing service for a more holistic Read more
A panel of wine experts puts $12 and under wine to the test. — Boston Globe Try one of these taste-tested cornbread mixes to go with your chili. — San Francisco Chronicle What kitchen essentials are worth investing in, and which ones you should pass up. — Los Angeles Times Time-strapped? Here are some tips for conjuring up homemade soup flavor. — Chicago Tribune Lots of doors open for Read more
Here is yet another reason to avoid red meat. This is no joke but a reduction in livestock flatulence could possibly slow climate change. Or so says a recent study published in the medical journal The Lancet, in their special energy and health series. Cows, goats and sheep produce methane gas when they pass gas - methane really is a gas! Experts suggest decreasing our global consumption of Read more
Toot! Toot! That, my friends, is the sound of me tooting my own horn. A few weeks ago I bought some of the amazing goat butter from the folks at Meyenberg and loved it so much that I wanted to use it for everything. I had eaten it on toast, over pasta and on crackers, but at some point I decided, actually make that knew that I had to make shortbread cookies with it. Nevermind the fact that I had Read more
Trendspotting: Goat Cheese and Friends Like I mentioned earlier, we ate a lot of cheese at the Fancy Food Show. But oddly enough, we ate more goat milk flavored items than cow milk flavored items. Now there's nothing wrong with goat cheese (in fact, I LOVE LOVE LOVE the stuff), but it seemed as if goat milk products far outnumbered cow milk products. And I know that goat milk has been a trend for Read more
Marinated goat cheese at the market can be pricey, but it's one of the easiest things to make in your own kitchen. I picked up a log of chèvre and cut it into six even slices. Then, I raided the pantry and fridge for olive oil, vinegar, and herbs; like many marinades, you can easily alter it to suit what you have on hand. Marinate the goat cheese rounds for a couple hours in the fridge and up to Read more
Fenugreek, a spice used frequently in Indian cooking, might easily be confused with similar-sounding fennel seeds, but the likeness ends there. Fenugreek actually has a maple scent and a caramel flavor. It's primarily used in curries, but I like to use it to season everything from pickles and chutneys to breads and soups. Recently, I used it to bring out sweetness in a warm-weather salad. In this Read more
In my attempt to cook with more peak-season produce, I left the farmers market this week with a giant canvas tote full of Spring onions, young alliums with a tender texture and a milder flavor. And in my search to find something to make with them, I managed to discover the holy grail of appetizers. Onions, fresh goat cheese, and baguette don't sound like much, but trust me, the sum is greater Read more
