This is a perfect autumnal dinner. Cider, caramelized onions and apples combine with pork for a rich, sweet and comforting one pot meal. Calvados brandy and Dijon mustard add extra depth and sharpness with a nod to the French countryside in this hearty dish.
This hearty one-dish-supper soup is in my regular fall-winter rotation, and has been a family favorite for quite a long time. That means three things: it tastes great, it’s not complicated, and I usually have on hand everything needed to make it.
My grandmother (yes, I'm mentioning my grandmother again) used to cook her ever-present, giant ham by sticking it in the oven and pouring ginger ale over it every once in a while, as if it had won the Super Bowl. I decided to use a bottle of Matilda beer,
I get more requests for my Devils on Horseback than any other snack time party food that I make; and mine, I'm sure, are just like everyone elses: dates stuffed with cheese, wrapped in bacon, baked til they are crispy as a critter.
Of late, I have been obsessed with danger dogs, the over-the-top street snack from Tijuana. It's a hot dog wrapped in bacon and deep fried, nestled in a bun and topped with grilled onions, jalapeños, mayonnaise, and any number of other condiments like ketchup, mustard, refried beans, and cheese.
On special occasions or holidays, my mom made shirred or baked eggs. She would make them in individual cups or small baking dishes, and it was one of my favorite breakfasts. This is my updated version of my mom's baked eggs. I added some spinach, bacon, and tomatoes and used a béchamel to make it creamy and decadent. Some grated Gruyère and a short trip to the broiler finishes this dish.
These Vietnamese sandwiches are the perfect fusion of French and Asian cuisines. Bánh mì are usually very inexpensive and come with many different types of fillings. But my favorite is this one, with juicy, seared pork that goes perfectly with the crunchy pickled and fresh vegetables. Pâté is typically in bánh mì and though I list it as optional, doesn’t french bread just taste great with pâté? - monkeymom
Pomegranate molasses is the key to this recipe. It adds a sweet tart flavor that I prefer over the super sweet glazes often found on holiday hams. I grind whole black peppercorns in a mortar to add extra bite, and for additional flavor I use a smoked ham. Serve the meat with Dijon mustard, cornichons and extra glaze as condiments for a nice rustic presentation.
This was my favorite food growing up. My mom learned to make these in Taiwan where they were called shu mai. When we moved to Hawaii they became gyoza and took on a new shape. I usually make these with pork but you can make them with half shrimp and half pork, or chicken and shrimp or any combination of small farm animals and seafood you like.
This is the single most soul satisfying tart I have ever made. Sausage and kale both are iconic winter fare. They dominate this tart with only minor distractions from sauteed onion, garlic, and the slightest addition of ricotta cheese. Served atop the flaky butter crust, this is a winter meal to celebrate. - My Pantry Shelf
My husband, though very cute, is one of those crazy people who will only eat eggs at breakfast. To that end, this recipe is a riff off a strata that my brother and I prepare for Christmas brunch every year. In this version, the egg mixture is replaced with chicken stock, resulting in a fluffy, juicy dish perfect for a winter dinner, or holiday side.
I was looking for a twist on a classic pulled pork and cole slaw sandwich when I eyed my sister's garden brimming over with kale. I worked backward from there. The slaw is lemony-tart and has that super savory, lip-smacking quality of miso while the apple and carrot lend a little sweetness. The pork is fragrant and flavorful, and the whole combination, while hearty, isn't too heavy. The recipe multiplies well and would make a great appetizer in slider-size.
I came relatively late to kale salads, but now they're my favorite way to eat kale. At Spinnaker's, a gastro-pub in Victoria, my favorite dish on their menu is their kale salad. They do a Caear spin on it and garnish it with bacon and focaccia croutons. I wanted to recreate the salad at home, but along the way I deviated a bit from the Spinnaker's salad.
In terms of overall structure and popularity, Zhajiang noodles are to northeast China as Bolognese is to Italy: A rich meat sauce balanced on top of chewy strands of dough. But the comparison pretty much ends there. Zhajiang mian means “deep-fried sauce noodles,” which has always confused me. You see, most folks think of this as being from Beijing, and zhajiang noodles is believed by most to be the name this dish was originally christened with. However,
I struggled trying to figure out what to do with cherries when they started popping up at the farmer’s market near our house, but after doing some research and perusing through a Mark Miller cookbook (always a good idea), I finally had some direction. This recipe was born out of frustration and indecision, but luckily, mole is one of those foods that invites EVERYONE to the party.
Pernil, here in the U.S., is most often a highly seasoned pork roast with Puerto Rican roots. It cooks low and slow until it almost falls off the bone. Because it's such a large roast there are plenty of leftovers for carnitas, Cuban sandwiches, tacos and even pulled pork sandwiches. I've even made a quick version of my Meaty Cabbage and Rice Stew on this site. Give yourself plenty of time for this roast. I do the prep the day before.
This is a twist on my ex-boyfriend's mother's recipe which I couldn't help but think I could make so much better, and I did. This is something I make for Thanksgiving and even the children who don't like mushrooms love it.
This recipe is a weekend project, best attempted with a friend. But believe us, after doing all the chopping and measuring, you will not be let down. Bogre's meatballs defy gravity, and the spicy sauce pulses with paprika, rosemary and mushrooms. A few tips: mix the pork and beef before adding the rest of the seasonings. Roll the meatballs as gently as possible.
I ate many variations of this panini in Italy, but when it came time to create comfort sandwiches in my own kitchen, I always returned to the classic combination of prosciutto and fontina cheese. Sometimes I would add peppery arugula to give it some bite. But I found that the ultimate compliment was a smooth, creamy arugula pesto that leaks into all the notches of the bread, and a scattering of sweet pickled shallots to give the sandwich some acidity without overpowering the delicate ham and cheese.
