On the Discovery of Pork Shoulder Porchetta

Congratulations to Melissa Clark of the New York Times for personally discovering that you can make a simpler variant of Italian porchetta using a pork shoulder. It is exciting to hear that this dish is now enjoyed exclusively in a small section of Brownstone Brooklyn. She may be pleased and mortified in equal proportions to […]


Cheese Curd Central and Morning Roundup

A profile of the Ellsworth Cooperative Creamery (AKA “the source of all curds”), there’s a new “Untamed” food cart serving up porketta sandwiches, Rachel checks out the revamped and relocated Wilde Roast, Chef Mitch from Hell’s Kitchen spin a long yarn of gastronomic physical abuse, how to eat fresh at the food shelf, and some […]