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More Inspiration
June 11, 2012
Step by Step: Making Duck Breast Prosciutto
Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery texture. In this duck version, Chef Roberto Leoci spins the story a little differently by using a fresh duck breast and a few simple ingredients. The only thing you may find difficult with his technique…is the waiting.
November 20, 2011
The American Turkey
Yes, we’ll know, oh we’ll know
If I found you a floating feather
Sent down to help me fly away
If I found you a floating feather
I would be amazed
I’d be amazed
February 15, 2014
The Cinnamon Trade
Words and Artwork by katherine sandoz Harvesting cinnamon, like love, is no easy feat. So said the Arab traders who specialized in moving and marketing the aromatic throughout the Middle […]
