Rachel Laudan

Just go over to Jennifer McLagan’s blog for where to get fat tailed lamb in Canada (don’t all rush, I suspect the supply is very limited).  I have not found…

Now there’s a blog title to get your heart racing. Seriously, though, this is interesting for cooks as well as historians. Fat from the fat-tailed sheep has been the fat…

  Here they are.  The glorious Belgian frites along with good beer and kidneys in mustard sauce.   Beef fat is the answer, said Peter Scholliers, Director of FOST (Social…