Tagged: Food

Bitter Orange Marmalade made with Seville Oranges is one of life's truly great pleasures. The intensity of the orange, the bitter-sweet finish that mixes with melted butter on good toast is something that could inspire sonnets.

So humbly, I go into making marmalade from the abundance of lemons in my kitchen. It is worth noticing that some recipes ask for the white pith to be removed, some include the entire lemon, some just peel and lots of interesting versions in between.

Turkish food is addictive. Once you have tried authentic Turkish pilav, kebab, or borek—whether back in your grandma’s kitchen or in a hole-in-the-wall restaurant during your travels—there is no turning back. You keep searching for recipes, trying every restaurant that has a Mediterranean ring to it, or make plans to go back again. You can not get enough of it.

“Those who respect law and love sausage should watch neither being made,” goes a familiar quote.*

Here at WFAEats, we don’t wade into matters of law. But we just learned October is National Sausage Month. What’s more, we got word of upcoming classes in the Art of Sausage-Making at Central Piedmont Community College. So it’s prime time for those of you who may have a hankering to make your own hand-stuffed, -shaped or smoked meat products.