Crispy Scrapple with Sage

An economical but hearty dish, scrapple is satisfyingly crunchy on the outside and tender on the inside, very much like the texture of a hash brown, if hash browns were made with meat.

Melting Pot I: The Diverse Dish that Is Gumbo, and a Recipe for Seafood Gumbo

There are three key elements to the best gumbo–an excellent seafood stock, a solid brick roux, and quality ingredients to go into it–fresh seafood when possible, okra in season, and so on. While you may sometimes have to make due with frozen or out-of-season ingredients, the stock, roux, and giving the gumbo the time it needs to develop flavor will still always give you incredible results.

Forgotten Feast II: Offal Rising

Offal’s descent into ignominy is a mainly Western, modern phenomenon that is tightly bound up with issues of class. But there are pockets of our food culture that have either never stopped eating the “humble” parts or who have returned to it, finding something wholesome, exotic, or even erotic about it.

Forgotten Feast I: The Descent of Offal

Offal occupies a central place in my kitchen–but many Americans would never even try it, let alone attempt to cook with it themselves. In this article, I explore how offal used to be an integral part of the Western diet, and why it has suffered a fall from grace in modern times.