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Josh Keeler hails from Pennsylvania, where he grew up eating sauerkraut and pork on New Year’s Day. (In German and Pennsylvania Dutch cultures, the dish is thought to bring good luck for the coming year.) Today, as the chef and co-owner of Two Boroughs Larder, he uses the stuff year-round to garnish oysters and perk up hot dogs and pickle plates. Here’s how he makes it, in six easy steps
Don’t let the fact that he’s a New Jersey native fool you—Charleston Farmers Market vendor Mike Shaughnessy knows boiled peanuts.
As any Southerner will tell you, true Dixie cooking is done with cast iron. But woe to he who mistreats this often-heirloom houseware.
Holidays mean special dishes, and when talking about Hanukkah, that can only be one thing: potato pancakes.