Who says you can’t have a fiesta in the wintertime? (Especially when it’s 48F outside. It’s like spring in the winter!) Unlike mexicanized restaurant food in the U.S., actual food in Mexico is fresh, vibrant, and light in a satisfying and hearty kind of way. Case in point: a crisp, refreshing version of pozole, served [...]
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This post is a two-for-one deal: it’s a continuation and an introduction! The continuation is the part where you make darned tasty use of your leftover high-quality, no-mess, baked bacon from the previous recipe. The introduction part is to let you know about brown rice maifun noodles. I stumbled across them at Westborn lately and [...]
Yesterday, I raided my garden and pantry for what turned out to be one of the tastiest and easiest dishes I’ve made in a while. It was all the more stunningly easy because of its main flavor: bacon. Yep. Completely non-messy, completely crispy, completely delicious. If you start with bacon from pastured hogs (which has [...]
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Carbonara is a classic Italian dish that’s surprisingly easy to make … assuming, that is, that you start with top-notch bacon and eggs. There are several pluses to top-notch bacon: it tastes savory and rich rather than greasy and tough, you only need one strip per person, and top-notch bacon won’t splatter all over your [...]
Bacon. Potatoes. Sublimity. Those were the guiding principles behind a recent bacon-infused dinner. After cooking my two strips of bacon, I knew I was going to have plenty of tasty bacon grease happily burbling away in the pan. Why throw that out when you can cook something in it…say, something that would absorb that luscious [...]
Good bacon goes with everything — I have a sneaking suspicion that bacon ice cream would be a hit. (Especially if you paired the bacon with pecans.) When I say “good” bacon, I’m referring to bacon from pastured hogs that snort and snuffle about on an actual farm. You can find this kind of bacon [...]
Last summer, my mother (a.k.a., the original “Cultured Cook”!) and I headed west across the mitten of Michigan to attend one of the nation’s top culinary events, the Epicurean Classic. We got to see and occasionally sample everything from organic, Michigan-grown white tea to an array of top-notch estate olive oils. Plenty of chefs, cookbook [...]
