This Queso Fresco was our very first attempt at a pressed cheese, and it came out very well. Pictured above the day after it was made, it ...

We're getting our first really hot weather here in San Diego, and for us that means it is time to fire up the grill. We had a nice prime...

I find myself endlessly fascinated by the various cuisines of the world. On the one hand I am intrigued by their diverse styles and flavor...

Our new meat curing fridge has now officially borne fruit, and I'm happy to report that our first cured sausage is a success! It is ...

We took the Coaster up to Carlsbad yesterday for the 2009 Pizza Port Belgian Beer Party. Being West-Coast Hopheads, an all-Belgian (from,...

It will come as no surprise to those of you who have been following the blog that one of our favorite cookbooks is Charcuterie: The Craft ...

What's wrong with the picture above? Well, it is measuring the temperature of the fridge (top) and freezer (bottom) sections of our me...