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Pig: A Passion for Pork
by Johnnie Mountain

My friend/bromance Jeff turned me onto this amazing cookbook. What I love so much about the recipes (besides being brilliantly delicious) is they are presented in a very open-ended manner. Only basic pairing and methods are provided, leaving you to sub this or that, or adapt a step to your style of cooking.

The braised ham hock has been my favorite dish, but Johnnie's technique for pork belly crackling has absolutely no superior.

 

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For Inspiration:

A Dork & His Pork

Anthony Bourdain

America's Test Kitchen: Science

The Bon Appétit Foodist

City Stories

David Lebovitz

For Peat' Sake

Food Curated

The Food Lab

Good Beer Hunting

GQ Food & Travel

Hoperatives

Ideas in Food

Isabella Hunts

Michael Ruhlman

Munchies by Vice

New York Times Food

Poor Man's Feast

Queen City Drinks

Smitten Kitchen

Thug Kitchen


For News & Reviews:

Alan Richman

The Braiser

Campbell's Scoop

Cincinnati Mag: Dining

Cincy Nomerati

Eater

Jonathan Gold

Pete Wells

Texas Monthly BBQ

Wine Me, Dine Me