As much as I hate to think of the fuel used to bring delicacies across the world to my plate, some things are worth importing. We gave up Pellegrino a few years ago, I avoid Chilean apples and I tend ...
Why not make confit at home? Aim high, we say! Besides, long before confit became synonymous with fine dining, making confit was a common way for home cooks to preserve meat for extended periods of ti...
Sorry, prosciutto, but we think we're falling in love with speck! Its smokiness and subtle herb flavor has us entranced, and we've found ourselves sneaking it into everything from omelets to pasta sau...
© 2009 Apartment Therapy
