This year, Nettie Colón will be the Camp Cook serving meals at Chef Camp—her creativity, farm-to-table focus, and willingness to dig a fire pit just about anywhere are guaranteed to make them unforgettable.
Prepping and cooking a big cut of meat like leg of goat or lamb can actually be easier and more forgiving than working with smaller cuts. You just need to know a few basic principles.
On Valentine’s Day, hearts turn fondly toward thoughts of love and/or thoughts of delicious pickled lamb heart sandwiches via the animals of Shepherd’s Song Farm.
Old-world Danish traditions meld with the freshest ideas and latest techniques in Savory Sweet by Beth Dooley and Mette Nielsen.
In his new book, Sean Sherman, founder of The Sioux Chef, dispels outdated notions of Native American fare; no fry bread, dairy products, or sugar here.