Memphis dry-rub ribs. Because that’s what the baby zombie Jesus would have wanted #food #pork #blasphemy
Grandma D’s pasta e fagioli with olive oil and rosemary peasant bread.
In progress: organic leek and potato soup (at Delgrossocorp HQ)
Mushroom Bolognese base in progress. (Taken with Instagram at Delgrossocorp HQ)
Snacktime.
(Taken with Zuckergram at Delgrossocorp HQ)
Hey foodies, lil’ help.
I have come into possession of just under a pound of thin-sliced Parmacotto pork loin.
What should I do with it?
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The secret blog of Tony Delgrosso: writer, author, and head of motion picture preservation at George Eastman House.
