On my travels this week I’ve come to Northern England where I’m discovering the delights of locally sourced venison meat from Yorkshire. In my home landscape of hills and dales, there is a lot to be celebrated.
Notwithstanding living in the United States for upwards of 6 years, I continue to familiarize myself with the different cuts of meat while matching them with their English counterparts.
Back in September when Meg was on a tour of the California coast celebrating her anniversary, she sent me an idea. Continue reading
“Can one imagine Mediterranean food without tomatoes?” Jane Grigson asks in her
Vegetable book, 1978. Add to that chilis and I declare two of the most used ingredients in my kitchen. Continue reading
Black turtle beans were hard to find in England 8 years ago and when I did they were intimidating. Although they looked delicate and pretty, they were dried, hard, black, and shiny so I wasn’t convinced that I could turn them into anything appetizing. My exposure to Central and South American cuisines was limited, quite the opposite to the breadth of their influence I can find in Chicago now. Continue reading