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Posts Tagged ‘lard cookies’

If you weren’t aware, I’m a fan of pork fat. Using lard rather than butter in some recipes, particularly baking recipes, changes the flavor and texture for the better. A pie crust made with lard, or my preference of a lard/butter combo, is like no other. Today, in honor of Cinco de Mayo, I had the idea to do some very traditional Mexican cookies from none other than Chicago’s own Chef Rick Bayless. And I was going make them with lard.

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I have a soft spot in my heart for old school American Chinese restaurants. They are the food of my childhood, serving up comforting favorites like crispy egg rolls, chop suey and day-glo orange sweet and sour pork. Theses restaurants may not have been authentically Chinese but they served up some delicious food and the Ho-Wah in Phoenix Arizona was no exception. It is long gone but is, to this day, the standard by which I judge all American Cantonese restaurants. A storefront with an old neon sign and a very particular typeface will stop me in my tracks every time. The food may be hit or miss but when I’m lucky enough to find a good one, it brings me right back to those childhood meals at Ho-Wah and I’m happy.

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