Happy National Fried Chicken Day!

Because today could easily turn into debauchery at a fast food restaurant, we offer you a recipe for Mini Duck-Fat Fried Chicken and Bacon Waffles with Sriracha Honey. Let’s keep this holiday classy, folks. Fried chicken is a serious thing; there’s no need to eat it from a bucket. Celebrate responsibly.

Oatmeal Cookies with Bacon, Apple & Pecans

We’re fond of baking with bacon.  Our Berkshire-breed, applewood smoked bacon makes these cookies a carnivore favorite. Cookies for dessert? Yes. Cookies for breakfast? Sure! These hearty oatmeal cookies are studded with crumbled bacon, toasted pecans, and two kinds of apples, then sprinkled with maple sugar for an extra dimension of flavor. They’re sweet and…

Poutine or Disco Fries?

Poutine – that Canadian dish of exquisite perfection – is getting a lot of attention these days. This simple dish is nothing but french fries covered in a special gravy and topped with cheese curds.  But, oh, what a winning combination! Food bloggers swoon over poutine and post photos all over the internet (go ahead,…

Saucy Series IX: Cumberland

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Cumberland Sauce Alfred Lunt and Lynn Fontanne were giants of the American stage from the 1920s to 1960. They…

Featured Recipe: Wagyu Shepherd’s Pie

Why not elevate the homey cottage pie with ground Wagyu beef and a truffle butter mashed potato crust? Equal parts comfort food and haute cuisine, this is a pie to savor. Serve with a pint of pale ale or dry stout for a bit of “pub grub” authenticity. Ingredients 4 pounds Yukon Gold potatoes, peeled…

Tournedos Rossini, A Legendary Recipe

The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.”  Whether that…

Roast Gala Goose Recipe

Forget your fear of flabby, greasy goose! This do-ahead method produces a succulent, flavorful bird with crispy skin. After poaching, only a half-hour of high-heat roasting is needed before serving.  It’s a classic and perfect centerpiece for a Christmas meal and should serve six. Ingredients One 9 to 11lb goose 3 tablespoons rendered goose fat 1½ cups…

Ultimate Movie Night Popcorn with Duck Fat

Movie night goes glam with this indulgent popcorn, cooked on the stove top. Because it’s so easy to pop this way, and it’s more fun than the microwave.  The duck fat gives it texture and a certain satisfying flavor, but the truffle butter takes it to another level. Serve it family-style, in a large bowl,…