Trou Normand doesn't just dabble in charcuterie. The restaurant has two full-time butchers, it’s a certified meat processing facility, and its executive chef is a state-licensed meat inspector.
As a Scandinavian chef, I've immersed myself into our history to figure out how people have pulled through our freezing winters.
Whip up this morning-after-friendly feast of homemade bagels, beet-cured salmon, and more from Julia Ziegler-Haynes of 'The Dinner Bell.'
Believe it or not, your next brunch meal could include homemade squid-ink baguettes salmon that you cured yourself. But you've got to prep now, Martha Stewart.