This is a big recipe. I’d say it serves 6 people. If you’re taking the time to hand make such a special dish, then why not make a lot of it and have some friends over?
(To see the full instructional photo album of how to make this dish, go to: …Continue
I recently rendered leaf lard for the first time; its reputation as the best fat for making pastry crust intrigued me. I wanted to use the lard, its crispy by-product, and the Hudson Valley’s seasonal ramp crop…Continue