From Stewed Tripe to Patties of Calf’s Brain and Smoked Pig Jowl, the 1927 recipe book 101 Meat Recipes Olde and New shows just how much people’s tastes have changed over the years. The recipe book ...
!–paging_filter–p10 ounces linguinebr 1 tablespoon olive oilbr 1/3 pound smoked pig jowl, dicedbr 1 small yellow onion, dicedbr 4–5 cloves garlic, mincedbr 1/2 large red bell pepper, dicedbr 1 ...
TimesMachine is an exclusive benefit for home delivery and digital subscribers. About the Archive This is a digitized version of an article from The Times’s print archive, before the start of online ...
Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...
In little hollows above office desks, under the floorboards of houses and in small, cool rooms behind restaurants, Bay Area salami nuts are rubbing molds together, patting slabs of pork fat and giving ...
Pickle some pig feet, grind up your own breakfast sausage, make your own lard, and more. Everything but the squeal! Pickle some pig feet, grind up and season your own breakfast sausage, make your own ...
An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...
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