I love these things, caught in the interspecies synapse between hamburgers and meat loaf.
This salad is sure to be a showstopper at any picnic and is not impossible to make.
To use, sprinkle ribs, brisket, or chicken as if you were putting on heavy salt and pepper.
Chef Sarah Copeland, author of Feast and food director at Real Simple, enjoys a good steak. But after meeting her husband, who is a vegetarian, she began to gravitate toward vegetables. Now she eats vegetarian 90 percent of the time.
“These heirloom cultures ... really can give you something that you can use over and over and over again.” Sandor Katz on making yogurt
“These heirloom cultures ... really can give you something that you can use over and over and over again.”