I've been wanting to make cornmeal pancakes with chorizo for ages. They just sound like they would be so good with maple syrup and peaches, or maybe with avocado and salsa. Well, I finally made them, and they are great eaten either sweet or savory. Rich with sour cream and punchy with chorizo,
These little lamb logs can be found all over Bulgaria ( and I'm sure other parts of Eastern Europe). They're grilled and in Bulgaria traditionally served with a hunk of bread. We'll put them on a stick sometimes and like to serve them with tzatziki, tomato, red onion,cucumber, feta, black olives and pita. Prep and cook times are approximate.
To make Kafka's Giblet Gravy to go with the bird, see here. Barbara Kafka’s high heat-roasting technique ruffled feathers in the 1990s (500 degrees! No rack, no trussing, no basting!)—until everyone realized it gives you crackly-skinned turkey in no time at all. There's no salt, which isn’t a typo.
Fermented black beans + lapsang souchong + pork = LOVE. I have been braising all manners of pork in various combinations of the above formula for a few years now and it never disappoints. As delicious as it is, it does typically take a chunk of time for my normal preparations (ribs, shoulder) though I have made a pressure cooker version that is quite good. I decided to try it with ground pork for a quicker, weeknight meal and was very pleased with the results. In just 30 minutes, the dish was done and the flavors just as complex as I hoped.
Confession time...I can eat turkey leftovers for a week without getting sick of them. That being said, in the days leading up to Thanksgiving I do not eat any chicken or turkey. So I am good and ready for that Turkey and all of the yummy Thanksgiving leftover recipes I can throw together.
Pork is not the meat I turn to first when I'm cooking meals at home. We eat a lot of bacon and Clara's favorite pasta sauce is made with sausage, but with the state of pork these days, whole cuts tend to be tougher and more dry than any of us has patience for. So I usually avoid them. This all changed recently when I befriended the pork guy at our Sunday farmers market.
I developed this recipe in honor of Saint Patrick’s Day. I replace traditional cabbage with sauteed baby bok choy, and the whole combination goes onto a breakfast sandwich. The peppery sweetness of the bok choy goes nicely with the salty corned beef.
A well known recipe in Abruzzo and it's smaller neighbour, Molise, Agnello Cacio e Uova is a simple stew of diced lamb cooked until tender in white wine, which is then topped with a mixture of beaten eggs and Pecorino cheese.
Balsamic reduction and freshly ground pepper are wonderful complements to this summery salad made with grilled romaine, peaches, garlic scapes, and skirt steak.
When it comes to cheap feasts, my husband and I turn to pork shoulder. We typically smoke it over hickory splits for pulled pork, or slather it with spices and herbs for roasted porchetta. But for this contest, my mind turned to braising
My grandmother loved scallions. She used them in everything from quiche to tuna salad, but my favorite was always this pesto concoction with scallions,
Many traditional cuisines use caul fat in a variety of ways: Italians use it to wrap fegatelli, Cypriots use it for sheftalia, the English use it for faggots, the French for pâtés and crepinettes. In the Bordeaux area of Aquitaine, truffled pork crepinettes are served alongside oysters, which may seem like a strange combination, but it works beautifully.
For a classic hamburger like this, I like to use 20-percent-fat beef. Grass-fed is great, but it just doesn’t yield that retro burger taste. Also, you must use one of those super thin, sesame seed-studded potato buns to get the proper experience. Don’t ask what’s in them, just bite and rejoice.
f you're looking for a virtuous turkey burger, you've opened the wrong recipe. This recipe is inspired by the bacon turkey burger served at Foster Burger in Portland, OR, and it is chock full of bacon.
This dish is Tunisian-inspired, with admittedly tentative moorings to tradition. All the ingredients are roasted together (with the exception of the couscous), leading to
a balanced marriage of flavors. The resulting vegetables are soft, and seasoned with
pan juices. The finished sauce is complex and spiced, and the couscous downy, and
ever so slightly flavored with the good olive oil I stirred into it.
