With layers of spice and sweetness, this robust dish from the pages of Rancho Gordo’s Heirloom Beans is a lovely way to ease into autumn. There are a lot of ingredients involved here, but the cooking is straightforward and the result is a flavorful, hearty meal. It’s even better rewarmed as leftovers with a fresh drizzle of […]
As the co-founder and CEO of Love a Bee, Louise Derrick collaborates with beekeepers to source 100% raw, unpasteurized and unadulterated honey from California. We got the full story in this interview with Louise. Stop by for our anniversary celebration Saturday, August 20th to meet Louise and taste Love a Bee honey. Love a Bee grew out […]
Save this recipe for that special time of year when you can find both peaches and tomatoes in abundance at the farmers market. I like yellow peaches because they seem to have a bit more tartness than the white varieties. Pair with a glass of rose and a warm summer evening. Pork Chops with Peach and […]
This week, we kick off our fourth annual Cinco Tortas de Mayo celebration, an ode to the great Mexican sandwich. The mastermind behind Cinco Tortas is Kel Troughton. Kel is the head of prepared foods here at The Local Butcher Shop as well as our artist in residence. His beautiful lettering adorns our shop walls and signs. […]
We’re thrilled to be selected as a finalist for “Best Retail Employer” for the 2016 Work Local Awards, a celebration of the best local employers in the Bay Area. We think our team of hard-working butchers, cooks and dishwashers is the best, and we are overjoyed that the feeling is mutual. The Work Local Awards […]
I cooked not one, but two whole geese for New Year’s Eve dinner. The result was just enough goose meat to feed a crowd, and lots and lots of leftover goose fat. I decided to try my hand at duck confit. For confit, either vegetables or meat are cooked slowly then stored in fat. In French, confit […]
The beautiful thing about getting a whole duck or goose is that it gives you so much more than a few meals worth of meat. You also get bones for stock and fat to render. Rendering your own fat is surprisingly easy, especially when done in a slow cooker. You can use poultry fat to […]
Possibly one of the most enjoyable ways to eat cabbage is in okonomiyaki, a Japanese-style savory pancake. In Japanese, okonomi means “how you like it” and yaki means “grilled” or “cooked.” Okonomiyaki is customized to what you like or what you have on hand, but alway includes cabbage. The batter is made with flour, eggs […]
This is my favorite no-fuss dinner—pasta with lots of greens and a flavorful sausage. It comes together in 30 minutes and might be the perfect thing after all the extravagant holiday meals. While the pasta water heats, clean the chard and slip the sausage out of its casing. While the pasta cooks, toss the sausage in […]
Heritage birds have rich, flavorful meat, but can be less forgiving during cooking. We’ve adapted a recipe from the November issue of Martha Stewart Living—a perfect way to cook your local, heritage turkey. Heritage Turkey with Citrus and Herbs 1 stick of butter, softened 4 oranges (2 zested and juiced, the other 2 quartered) 2 […]