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How to Make Bratwurst

How to Make Bratwurst

Sausage Making 101: The Bratwurst Perhaps no other sausage or meaty confection carries the same weight among culinary consumers than the bratwurst. Whether you are tailgating in the frozen tundra of Green Bay or watching the Cubbies lose at Wrigley –...
How to Make Ciccioli

How to Make Ciccioli

Ciccioli – The Italian Cousin to Rillette A couple of years ago I worked as a stagiare at The Fatted Calf in California’s Napa Valley. And while I learned how to make many things ranging from classic, whole muscle salumi such as coppa and guanciale –...
Bucatini all’Amatriciana Recipe

Bucatini all’Amatriciana Recipe

An Italian Classic – Bucatini all’Amatriciana If you want to make a hearty dish to impress friends or just feed the family a treat then you need look no further than this Italian classic – Bucatini all’Amatriciana. It’s the perfect Fall...
Brimmer and Heeltap’s Mike Whisenhunt

Brimmer and Heeltap’s Mike Whisenhunt

Chef Mike Whisenhunt of Ballard’s Brimmer and Heeltap Talks Meat Welcome back to The Carnivore’s Dilemma, a column by Jason Price that features recommendations on how to prepare and where to eat meat from Seattle chefs who venture well beyond steak and...
Brady Lowe – The Man Behind Cochon 555

Brady Lowe – The Man Behind Cochon 555

The Bacchanal of Pork – Cochon 555 You won’t find Brady Lowe on the Food Network or with his own TV show touting greasy food and donkey sauce. No, he’s no celebrity chef. However, if you are any type of food lover that is persuaded by the mere...
Jack Timmons of Jack’s BBQ

Jack Timmons of Jack’s BBQ

Talking Meat with Jack Timmons of Jack’s BBQ in Seattle Little in this world is more comforting than a heaping plate of properly smoked barbecue. Whether pulled pork, brisket or links is your jam – it’s an undeniable truth that meat smoked slow and low is a...