In this episode of The Kitchen Drawer, Jeri talks about Charcuterie, what it is, and how you can even do it at home. Whether it's your own cured bacon, or a beautiful salami or pate. It's something that you can do in your own kitchen with minimal equipment. And don't forget to check out these products that were mentioned in the podcast Charcuterie and Umai Dry. *We may receive a small commission if you purchase through these links to help support our podcast.

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On this week's episode, Jeri skims the surface about wines and how you can begin your own journey in the world and taste of wines. They can be light, complex, full bodied and expensive. But more money doesn't always mean a better tasting bottle. Find out more on this episode of The Kitchen Drawer

Check out Jeri's Review of Hillside Winery's Juggernaut Cabernet Sauvignon on Jeri's Rustic Kitchen

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Welcome to another episode of The Kitchen Drawer! In this week's episode, Jeri discusses the concepts of Mise en Place and why you should incorporate the restaurant technique in your home kitchen. She also references a book by Dan Charnas called ">Work Clean.

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