Zingerman’s 4th Annual Camp Bacon is coming soon and to help get everyone prepared, we’re sharing tasty excerpts and recipes from Ari’s book, Zingerman’s Guide to Better Bacon. Call of the Wild As pigs became commonplace … Continued
Zingerman’s 4th Annual Camp Bacon is coming soon and Ari recently had a chance to chat with renowned bacon maker Sam Edwards about his first visit to Camp, as well as the history of his … Continued
Part Three It never enters into my mind that chopped liver should be made from anything other than chicken livers. I guess it’s because that’s all my grandmother ever used. Beef liver… I don’t know. … Continued
Part Two I can’t understand why people are so down on liver, especially on chopped liver. I take their rejection of it personally. I want to shout at them: “I’ll bet you’ve never even really … Continued
Part One It’s nearly twenty years now since I wrote this essay. I think it was a year or so after my grandmother, Belle Perlis, passed away. Writing is one of the best ways I’ve … Continued
To understand just how readily Mediterranean peoples eat anchovies you really have to visit one of the many wonderful markets, say in Marseilles, Barcelona or Genoa. In the Mediterranean people shop for anchovies with the … Continued
