food

Why My Family Treasures Culinary Heirlooms

My grandmother has a 149-year old piece of cheese. This, and other tales of culinary heirlooms and the agrarian utopias they evoke, at least for the Stark household.

In Defense of Cookbooks

Cookbooks rule, apps drool. A piece I wrote for Bites, the Today Show food blog.

Italian Foodists of New Jersey, I’m Calling You Out

My husband is a connoisseur of sandwiches. He loves wraps with veggies, baloney and cheese with his secret mustard-hummus tang sauce, clubs, melts and subs of all variety. But his favorite is the Italian sub, which he calls “the holy

Preserved: Fresh Salmon, Parts of My Body

Anyone who reads my blog is probably aware that I have an unholy obsession with preserving foods, and that in 17 days I will undergo a life-changing operation, a double-mastectomy with reconstruction done on my healthy breasts. I’ve always cooked,

The Alchemy of Corned Beef

The idea of magic, of alchemy, of starting with one substance and transforming it into a completely different substance has fascinated me since I was a little girl, and I couldn’t help but think of that as my husband and

My First Pâté

Last weekend, we decided to make pâté with a friend of ours, figuring that he wouldn’t be scooged out by the procedure, since he’s french and would therefore understand the desired result, even if we failed to achieve it. Our

Charcuterie is Like Child Rearing…

Some couples “practice” for children by getting a dog; my husband and I are evidently “practicing” with charcuterie (tr. “cooked flesh”), the art of making sausage, bacon, terrines, and cured meats. Like preparing for a child, charcuterie requires: a manual

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Lizzie Stark