Jennifer McLagan on fat
Chef and writer Jennifer McLagan wants us to reconsider animal fat and other tasty bits that we often throw out.
View ArticleLeaf lard
Leaf lard is the fat from around the kidneys of a pig. Fat from the veal and beef kidney is called suet. Jennifer McLagan says leaf lard is the best for pastry.
View ArticleBerkshire pig for dinner
Braised, then glazed with a spiced honey mixture and finished with a blast of heat to crisp up the skin.
View ArticleJennifer McLagan
Jennifer McLagan, author of Bones, Fat, and Odd Bits, wants to change the way you look at food.
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