I recently cooked a leg of Colorado lamb – a revelation, with a full and slightly grassy flavour. I didn’t know America produced lamb this good. I used a technique from the Bouchon cookbook – they muscle-bone the leg and trim off all the silverskin and sinew, then roast each individual muscle to a perfect […]
In which we discuss something usually outside the subject of a food blog
In which two worlds meet to disturbing effect.
by which the author would like to apologize
In which the author has a very New York moment.
in which the author remembers
In which we ruminate. Not the way cows ruminate.
In which we talk about big dinners
In which we have slightly morbid thoughts