Gone are the days before refrigeration when foods needed to stay preserved for months at a time. Thank goodness, right? But that doesn’t mean modern cooking can’t take a cue from confit, a French curing method involving simmering ingredients in a pool of flavorful fat.
From one-night-only tasting menus to bone broth recipes in your favorite food magazines, nose-to-tail cooking has become more mainstream in recent years. It might seem popular now, but this time-honored food philosophy has always been more about sustainability than trendsetting.
It all started in 2008, when California voters approved a ballot measure that outlawed confining all farm animals—including chickens—to small cages. The landscape around egg production in the United States is changing. These days, it’s actually more like a tectonic shift.
[schema description]Domino potatoes—first sliced into thin rectangles, then baked—achieve the perfect balance of golden crisp edges and buttery creamy centers. Drenching each slice in Epic’s rich, cage-free duck fat adds unbeatable flavor, especially when paired with garlic, fresh thyme, and flakey sea salt. [/schema]
Ever since the first chocolate chip cookie came out of the Toll House Inn kitchen in 1938, everyone has been captivated by that signature caramel-butterscotch flavor.
Recall the McDonald’s dining room of your youth: sterile plastic booths, swiveling chairs, bolted-down tables, fluorescent lights. The way it looked was beside the point. That sticky ball pit and playground was the real draw. But grown-up McDonald’s fans crave a more stylish dining experience.
They can cost twice as much as the regular kind, but are cage-free eggs all they’re cracked up to be? Say cage-free and most people picture chickens clucking about happily with a big red barn in the background. But as reality goes, a cage-free bird’s life isn’t a verse from “Old MacDonald Had a Farm.”