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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
Charcuterie
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About this episode
This week we're talking all things salted, cured and smoked with food writer Michael Ruhlman, co-author of Charcuterie. In Europe, charcuterie is high craft, done by masters. Here, it's the latest thing in the artisan food movement. Michael has tips for making your own home-cured meats and seafood and shares his recipe for the ultimate party food: Pâté de Campagne. The Sterns are at Becky's Diner, beloved by locals in Portland, Maine. The food is delicious and Becky makes you feel like you've come home to mom. Wine wit Joshua Wesson suggests wines to sip with fruitcake. Can they redeem the much-maligned gateau? Dorie Greenspan brings a French twist to the holiday cookie exchange with Anise…