charcuterie

Baltimore Staycation, Four Seasons Style . . .

January 26, 2017 by Amy Langrehr

I’m a homebody. Kind of proud of it. I’ve created a home that I love. And, due in part to my increasingly social world, I find real joy in the art of staying in. Even just sitting in the backyard listening to the city with chickens at my feet. Tinkering with cocktails, watching Bravo, stock simmering …

Makin’ Bacon

June 2, 2014 by Amy Langrehr

I’m completely fascinated by chefs who cook nose-to-tail style – using every part of the animal – like kidneys, brain, feet and more. One of the most front-and-center of these chefs is Chris Cosentino. Often at his restaurant Incanto in San Francisco, he’ll offer a plate called “Odds and Ends,” amazing dishes made out of …