Having just done a couple posts about why I love pig fat, a.k.a. lard, I was delighted this morning to read this article in The Guardian, by my latest food crush Yotam Ottolenghi. It’s a good one, and makes me want to dive into his cookbook, Plenty, even more. (CSA pickups start this week – plenty of vegetables to dive in with soon!) Any chef who can write so viscerally about the drippings at the bottom of a roasting pan, in so few words, is a cook after my own heart. Go have a read: For The Love of Lard.
That’s it for now. But the season of bountiful local eating is upon us, and there’s so much to look forward to. Come back soon.