No doubt about it. Capuzella, or whatever the spelling is for this horror. Roasted lamb’s head. Watching my father eat the eyes and brains. 50 years later, and the trauma is still vivid.

-tips, flank steak, pork tenderloin, etc.), as well as pounds of butter, frozen homemade spaghetti sauce, homemade chicken stock/broth, mashed bananas in 1-cup increments, homemade applesauce, frozen apple cider, pizza dough,...

her own bread as well. Roasts, lots. They raised chickens ... so lots of chicken. Most seasoning was simple, s/p or whatever store bought sauce was available. Gravies, bacon and lard. Chicken and dumplings is in her book. Stuffed...

Neither.... potato pancackes are best wtih a good mole, wedge of fresco & a roasted serrano pepper =)

packaged products (like terra chips or fire roasted canned tomatoes) that can be literally purchased for 1/2 the price at trader joe’s? Why do you feelt that WF has earned your business? I’m really curious! Mr. Taster

counter sucked. Badly. I guess I was spoiled by the one at Warden and Steeles, but for now, I’d stay away from the Cherry St. one—mushy rice, unhappy fish, and sloppily rolled. I loved seeing stuff like pork tongue,...

Agree on the foie gras. I always knew there was a controversy over it, but I didn’t really know what it was. Then I actually saw the process of “feeding” the geese, and I’ll never eat the stuff again....

I grew up hunting and fishing. Hunting mostly dove, pheasant, quail, duck, geese, sometimes deer, and wild pig in the Central Valley of California, in the Sierra foothills, and in the Coast Range of California. Fishing was more...

; Catalan, Basque (both Spanish ), and then there is la France profonde, the great center, everything from the geese raised in the Dordogne to the lentils of Auvergne, to Bresse chicken. Add on the most varied and historic wine...

A good example...this month’s food and wine magazine, Tom is a guest for a dinner with famous french chef Bras and from a multiple course dinner, everyone’s favorite course was a roasted onion which was rubbed with...

, the bridges, the geese. Puleo’s- great service, you were right about the food being fresh. Even with something simple like the unlimited spaghetti I could tell the tomatoes were fresh. How do they make the fried green...

As a recent graduate, I don’t have a lot of kitchen equipment. This year I got a Lodge cast iron pan, a 3.5 qt enameled dutch oven, and a probe meat thermometer. I’m very excited about the thermometer because I hate...

) MAINE LOBSTER Braised with morels and asparagus (4) FOIE GRAS "CHAUD-FROID" Roasted with bee pollen and cured with Buddha’s hand and Hawaiian salt, with glass of Kracher, Smith & Robles “Cuvée Miaud”...