Photos by Donna I published almost two years ago, at the end of summer—a chance email today thanking me for the technique.  So I thought let’s put it up again at the start of grilling season. I’m not always real quick on the uptake, but I eventually get around to the right way, and the right way for perfect (and safe) is to grind your own meat and make sure to include the right amount of fat (I don’t believe that the cut is that critical). Yes, I still buy ground beef occasionally but when I want to make a really good burger, I always grind the meat myself.  Why go to the trouble?  For a half a dozen reasons, all of them important. First and foremost: taste and texture.  When you grind your own, Read On »

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Photos by Donna I used to eat the best granola when I was a feckless student at the University of Sussex outside Brighton.  For years I tried to find something similar but never could. A few years ago I started making it myself in big batches.  But I was sort of, well, feckless about it.  I’d throw some oats in a roasting pan, some chopped nuts (almonds and walnuts usually), some sugar or honey and bake it and however it came out, it came out. Then I thought I should do a recipe (I don’t hate recipes!), just to have a record of one. So I looked up a half dozen recipes to see variations and how others made granola, and they all hued to the basic formula above. Then I looked at several on Read On »

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