The Golden Liver: Why Every 1920s Household Raised Geese
Before foie gras became a restaurant luxury, it was a farmwife's seasonal prize. The forgotten Central European culture of goose fattening.
#Historical Ingredients
2 articles
2 articles
Before foie gras became a restaurant luxury, it was a farmwife's seasonal prize. The forgotten Central European culture of goose fattening.
Fatback — raw pork back fat — was the backbone of Central European kitchens for centuries. Here's what it is, how to use it, and why it's worth knowing.