This recipe combines America’s Test Kitchen’s heritage turkey technique (separating the legs, dry brining, and roasting low and slow), a dry brine, and a "secret" ingredient – dried ground Koji rice  – for a deeply seasoned, tender, and flavorful bird. We have also incorporated Serious Eats’ technique of r aising the skin's pH with baking powder for extra-crispy skin. You may notice very few drippings  when roasting; that’s normal. The dry brine and koji both help retain mo

After a very cold day outside at Eastern Market this past Saturday, Paul asked that I make some soup. Last year, I came across this...

This recipe once was the winning entry in the Ark of Taste category of a pie competition put on by the Huron Valley Chapter of Slow Food...

I may be biased, but I think our pasture-raised Bresse chicken is the best dang chicken I’ve ever eaten! Our favorite way to prepare it...

A pork steak is cut from the Boston Butt, across the grain of the meat; the result is a juicy, flavorful slab that, while a little less...

Pasta Puttanesca is a robust, spicy, flavorful pasta dish made with tomato sauce, garlic, anchovies, olives, and capers. I have long used...

My grandmother would prepare beans by cooking them with large pieces of onion and garlic that she would later remove. She used the small...