Low on the Hog

Towards the end of January we had another opportunity to participate in the Atlanta Underground Market. Unlike all the previous markets, inc...

In my research into Atlanta when Rebecca and I started considering a move to The South I came across a monthly event meant to bring home co...

Rebecca and I are, for the most-part, American mutts. I can trace my Gaelic heritage somewhat easily with a name like Darrin Patrick McCowan...

Traditional Coppa is an Italian dry-cured and air-dried ham-style whole muscle that is thinly sliced and enjoyed by itself or perhaps on a s...

(a continuation from my Asheville post ) Luella's Bar-B-Que came up in one of the online articles I found during an initial search for...

I don't do fast food too often. My developed tastes and increased conscience have led me away from a one-time big-hitter in my culinary ...

So after the four days of fermentation in my chamber (oven) it was time to get some smoke onto these 32 'nduja monsters. The pH had dro...

As part of our culinary offerings for our wedding in May, I am getting to do a cheese and charcuterie table. I have to admit that I am a bit...

Some friends of ours recently made the purchase of their first home. Unfortunately it came with an electric range/oven. So Rebecca came up w...