Jeff Roberts and I have run into each other at about a hundred conferences over the years! We’ve shared thoughts, heard each other present, eaten a meal or two together. Over the last thirty-five years, … Continued
Totally marvelous macaroni from Tuscany I taste a lot of new foods—I’m always sampling new stuff, experimenting at home, and eating in restaurants every time I go out of town. But, what really gets my … Continued
The spicy dish that takes the cake The most popular street food in Korea and the most popular dish at Miss Kim. If you like spice and you like rice cakes, this is the dish for … Continued
Best toast topping around? I’m pretty sure this is the best almond butter I’ve ever tried. And it’s definitely the only one that’s ever won my heart. If you’re inclined towards almonds, I think you’ll … Continued
Logos, Legends, Quotes, and Carefully Cured Ham Legs If you like cured ham, if you’re partial to Prosciutto di Parma, if you like love stories, or are intrigues by great design, this essay is for … Continued
Forget the pineapple. These hams start with heritage Duroc pork raised outdoors on pasture on a single farm in northern Indiana. They’re cured and smoked by the meat mavens at Smoking Goose. The result? They’re … Continued
