Unstuffed Cabbage (5 of 7)

Unstuffed Cabbage

There is something wonderfully comforting about intricately handmade food. Steaming bowls of hand-formed dumplings, bowls of fat homemade tortellini, lemony-bright hand-stuffed grape leaves. The kind of food you only make on holidays or those special occasions when you can spend a whole day in the kitchen painstakingly rolling every piece. And then all the other…

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New Orleans Slaw

Before Boston Market became the big chain that it is, my home town rotisserie chicken restaurant was a small place called … well I don’t even remember what it was called. I don’t even remember the chicken. What I do remember is what they called New Orleans Salad which was really a type of caraway-heavy,…

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Meatballs

Up until a year ago, I was getting a few pounds of ground meat a month through our monthly meat CSA which means I needed something to do with a few pounds of ground meat. What I did was spend a lot of time making meatballs. There are no Italian grandmothers in my past and…

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Generically East Asian Pork Shoulder

It’s not uncommon that I am inspired by something I eat at a restaurant or café and try to recreate it at home. Sometimes these attempts are spot on and I make a fair to incredibly close approximation of the original. But other times the end result is almost unrecognizable from the initial inspiration and…

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