Aaron Franklin’s BBQ Book
The official release date of Aaron Franklin’s new barbecue book, Franklin Barbecue: A Meat Smoking Manifesto, is tommorrow, April 7. Reading a new cookbook often sends me running to the …
Chili de Las Comadres
Sisters Maria and Sylvia Calderon cook side by side in their tiny eatery located on the banks of the Ramos river in Allende, Mexico under a towering tree. At their …
Talking About Tex-Mex in Old Mexico
I’ll be attending the Foro Parallelo Monterrey this week. I’m giving a talk on chili con carne and its role in Tex-Mex to the gastronomic conference. Should be amusing! Come …
Chili Americana: Landmark Chili Parlors
Opened in 1958 in a former theater at 1213 U Street, Ben’s is a Washington D.C. landmark and an icon of the golden age of chili parlors. Ben’s signature dish, …
Hungarian Cowboy Stew
In Prague, I ate a spectacular venison goulash with Carlsbad dumplings at a cozy inn by the river. Goulash is everywhere in Prague–the Czech equivalent of a burger. Goulash and …
Firing Up the Goulash Canon
This website has been quiet over the summer–my family took a vacation in rural Holland, Prague, and mostly Leipzig, Germany. (We swapped houses for a month with a Leipzig family.) …
Walsh Family Venison Pâté
By Katie Walsh I spent some time in Houston with my dad On A Meat Mission, to learn about meat and how it’s cooked. Over the next several weeks we’ll be …
Katie’s Meat Series: Wild Duck Gumbo
By guest blogger Katie Walsh I spent some time in Houston with my dad On A Meat Mission, to learn about meat and how it’s cooked. Over the next several …
Pickled Daikon: Meat’s Perfect Pal
By guest blogger Katie Walsh I spent some time in Houston with my dad On A Meat Mission, to learn about meat and how it’s cooked. Over the next several …
Creamer Peas with Wild Boar Country Ham
My friend Dr. Ray Hambuchen of Conway Arkansas has an impressive sausage making and dry curing operation in his suburban garage. Every year around this time he clears his freezers …