12 April 2010
Now that we have the black truffle genome mapped, the time has come to eat it, too. Truffles of all kinds tend to pair well with delicate things. White truffles shaved over fresh pasta or a poached egg, for example. Black truffles stirred into a creamy risotto, or stuffed under the skin of a chicken […]
16 March 2010
Last week my meat woman was pushing poussin, holding up the little birds to everyone who passed, extolling their many virtues, delicate flavor, ease of preparation, and other good things. I bought it, so I bought one. Taking my $7, my meat woman boasted that the poussin had been slaughtered at just five and a […]