CT Food & Farm / Winter 2016
raham Anna Sawi
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Published on Jan 14, 2017
A chef's tips for buying, caring for, and cooking with cast iron... Raised with Spanish and Sicilian roots, food was a central focus to Daniel Sabia's childhood. Cast iron was introduced to him at around eight or nine years old, predominantly for cooking steak. Experimenting often in the kitchen, he became especially fascinated by the element of heat, and this shaped his love for simple cooking. As a butcher and consulting chef, Daniel has built an entire brand around outdoor cooking, believing in living an authentic culinary lifestyle, with cast iron at the center.
There’s nothing like a little bit of fire to warm your heart and soul, and the variety of scented candles that I’ve learned to make over the years means that our house can smell like bright citrus, herbal tea, tasty baked goods, or the familiar cinnamon and Scotch pine of the holiday seasons. Here's how to make your own...
Taiwanese street food became the first medium through which Japanese and Chinese cultures became blended. While the concept of handmade noodles served in broth is historically Chinese, ramen is its Japanese interpretation.
Unless you or someone you know raises laying hens, chances are you will not come across the beautiful delicacy that is the spent laying hen. I have never tasted better chicken in my life. The meat is a dark maroon color which looks more like pork than chicken, and the fat is a gorgeous, deep gold. Yes, it is tough, but not any more so than pork, so I figured I'd treat it the same way. When I think pork, I think sausage; when I think sausage, I think biscuits and gravy.