Got time for some vampire charcuterie? That's right, folks, we're talking blood sausage, or, if you want me to show off my fancy language skills, "boudin noir," the tasty delicacy that satiates belly and soul. Actually, if only Countess...
Masters of Charcuterie is an annual event in New York City. This year it was held in in my borough of Queens at Flushing Hall. Goes to show you, New York City is way bigger than Manhattan, folks. Anyway, with a loaf of bread and bottle of wine to share, I sampled and...
I went sleeveless on my wieners today at work. And I made them with fish too. Frenchified comfort food was my goal. I whipped up a mousse of scallops, chopped up some fish, added herbs and spices and rolled it in tube shaped sausages. Lightly poached in...
If you aren't aware of my travels to Turkey, take a look. One of my favorite delicacies was a sausage known as suçuk. Its various guises and spicy oils separate into whatever dish within which its used, making for a lovely bread dipping and what became an...
Sometimes it's better to be behind a trend, especially when it's something to do with food. Let other people do the tasting and wait for you and your taste buds to catch up! Other times, well, don't walk for it, run! Case in point. While walking...
