Once everyday kitchen staples, traditional animal fats are finding their way back into the skillet. Open an old cookbook and you’ll find an ingredient that has largely disappeared from modern recipes: rendered fat. Pie crust might call for lard. Potatoes were roasted in beef dripping. Chicken fat flavored everything from onions to dumplings. Bacon grease...Read More

Before the figs are ripe, the leaves may be hiding one of the most delicious flavors of the season. If you have a fig tree growing in your yard, chances are you spend most of the year waiting for the fruit. But perhaps we’ve been overlooking half the harvest. Those beautiful, deeply lobed fig leaves...Read More