Vivian finally makes good on a promise to cook for a friend’s supper club, and she seizes the moment to experiment with an egg dish that she hopes to wow New York City’s James Beard House crowd in a few weeks. She visits with her egg producer and learns the ins and outs of egg varieties, from chickens to ducks to guineas to partridges.
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For North Carolina barbecue fans, 2019 has brought two worthy additions for their cookbook collection: “Whole Hog BBQ,” by Sam Jones and “Southern Smoke” by Matthew Register. Fans of “A …Read More