This week constitutes an Ozersky TV epic journey: a trip to Brighton Beach involving sausages, madness, and unspecified malfeasance by two shady chara...
As a woefully unproductive waste of soft tissue, I spend a great deal of my time--most of it, really--eating unhealthy foods and watching appalling mo...
Reposted from food. curated. Meet Dan Semko the founder & head sausage maker of Renaissance Sausage, a locally sourced and organic artisan sausage tr...
It's true: these are glorified pigs in a blanket. But, there's nothing wrong with elevating the basic.
I had seen Fulci's Zombie (1979), famous for its surprisingly convincing zombie versus shark fight scene, and considered pairing it with citrus-marinated mako steak. I wish I had.
Thanks to a strange concatenation of events, Jimmy Dean recently (sort of, maybe) saved my life. Allow me to explain.
One can't help but to fall in love with not only Buenos Aires, but also all the culinary delights that are concocted with their fine beef and meats. Ahoy meaty!
A month or so ago, my friend Ali had a few of us over to her new apartment on the Lower East Side. She made a beautiful Italian meal of rigatoni with a sausage cream sauce.
I came up with a little guide to navigating cooking and eating with the iPad.
DANVERS, Mass. — Police said a cleaning man was taken to a hospital after being sucked into a machine at a sausage-making company in Danvers. Th...
If nothing else comes of it, you've got to admit that the health reform movement has given a lot of people a very detailed education about the sausage-making process in Washington.
In my experience people err because they're afraid of not cooking it enough. So they either cook it over really high heat, overcooking the outside, b...
On today's episode of Kitchy TV, I visit Wurstkuche in Downtown LA and discuss the delicious biers, exotic sausages, and Belgian-style fries they're serving with owner, Joseph.
To celebrate their new beer, the folks at Half Acre brewery are teaming up with the Chicago sausage experts at Hot Doug's for a Celebrity Sausage cont...
HEY, ho, let's go! Daniel Boulud, one of our more gregarious and intelligent restaurateurs, a four-star chef for his Daniel on East 65th Street, owner...
In this recipe we take a classic Wisconsin technique and riff on it slightly. The brats are simmered first in beer, then grilled, then the beer is made into a sauce, and the brats simmer in the sauce. Touchdown!
If you're planning a cookout for this most patriotic of days, here's an opportunity to celebrate the American dream. Because hot dog culture is American history.
