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    Back to Good Food

    Good Food

    Curing Meats at Home

    Chef John  Kowalski  is a professor of culinary arts at the Culinary Institute of America .  He is also the co-author with the Institute of The Art of Charcuterie .  His recipe for Country-Style Forcemeat is here .

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    By Evan Kleiman • May 12, 2014 • 1 min read

    Chef John Kowalski is a professor of culinary arts at the Culinary Institute of America. He is also the co-author with the Institute of The Art of Charcuterie. His recipe for Country-Style Forcemeat is here.

    The full episode

    8 of 8
    Figs; The Young Julia Child; Chasing Chiles
    1. 0:00Market Report
    2. 6:35Growing Tomatoes
    3. 13:50Spam Stew
    4. 24:30Best Restaurants in LA
    5. 32:29Julia Child Before She Was Julia
    6. 39:34Master Preserver
    7. 46:50Chasing Chiles
    8. 52:56Curing Meats at HomeYou’re reading this
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      Evan Kleiman

      host 'Good Food'

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      Harriet Ells

      Program Director for Talk

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Bob Carlson

      host and producer, 'UnFictional'

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      Gillian Ferguson

      Supervising Producer, Good Food

      CultureFood & Drink

    The full episode

    8 of 8
    Figs; The Young Julia Child; Chasing Chiles
    1. 0:00Market Report
    2. 6:35Growing Tomatoes
    3. 13:50Spam Stew
    4. 24:30Best Restaurants in LA
    5. 32:29Julia Child Before She Was Julia
    6. 39:34Master Preserver
    7. 46:50Chasing Chiles
    8. 52:56Curing Meats at HomeYou’re reading this
    Back to Good Food