The Splendid Table
"The most delicious things that we make are often things that are grown in and around our world. It's not necessarily fancy or hard to get; it's just a question of sourcing it," says chef Mario Batali, co-author of America Farm to Table.
“Drinking yogurt out of a goat's skin, we were a little worried.” Daniel Klein
“Drinking yogurt out of a goat's skin, we were a little worried.”