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Savory Skillet Cornbread

This is a favorite cornbread recipe and a great way to use up any lard or tallow you have on hand. We used Tortillas de la Tierra’s heirloom blue cornmeal, which you can find at The Local Butcher Shop. Heating the cast iron pan in the oven before filing it with batter ensures a beautiful […]

Pork Chops with Peach and Tomato Salad

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 […]

Confit Duck Legs

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 […]

How to Render Poultry Fat

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 […]

Okonomiyaki: Savory Cabbage Pancake

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 […]

Pasta with Fennel Sausage & Swiss Chard

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 […]

Pork & Chive Dumplings

Dumplings. Gyoza. Potstickers. They go by many names, and they’re all delicious. Here’s a recipe for Chinese-style pork and chive dumplings. For the dumpling filling, it’s important that your meat is not too lean. Fat is flavor! Our pork grind is generally about 15% fat, perfect for a succulent and flavorful dumpling filling. Hand-filled dumplings are time consuming, […]