I didn’t have lamb until I was a freshman in college and my tastebuds had an epiphany at a late night gyro joint. It’s the Cadillac of red meats with it’s rich flavor, tender texture and slightly gamy yet sophisticated aroma. While I’d cooked with ground lamb to make samosas and meatballs before, I had … Continue Reading
This past weekend I had the privilege of attending one of Madison’s most popular annual events: the Isthmus Beer and Cheese Festival. Yes, my day was packed with calories and I probably got gigglier than I already do on an average day, but from a foodie perspective, it was an absolutely joy to see hundreds … Continue Reading
