Dense, fresh and robustly spiced, this is one of my favourite fritattas. The nutty bite of chickpeas rolled around in the orange oil oozing from the chorizo give the dish a substantial feel, making it good for a full meal not a just side dish. I've made it with spinach, chard and cavalo nero, play around with the flavours, it is very forgiving.
A classic French preparation, this dressing is tangy, smoky and salty all at once. Anything that begins with bacon already has a leg up, and we love how the acidity of the red wine vinegar balances the richness of the pork fat. Because this dressing is served warm, it wilts the greens slightly, so we recommend something that holds its own,
And today's stove-top meal is... Breakfast Sausage! It's what's for dinner (well, tonight, anyways). I recently bought a jar of juniper berries in hopes of using them in something fabulous (homemade gin, anyone?), but had a pound of Berkshire pork in the freezer and a hankerin' for some sausage, so this is the result.
I may have mentioned Luciana, the chef I work with, I watch her very closely, her porchetta is fabulous, this is my twist or my interpretation of her recipe, since I have absolutely no idea what really goes in her recipe. This is rather sublime with lovely rich sustainable heirloom pork, but equally wonderful with pork from the butcher, butcher not supermarket plastic wrap, though I've gone that route as well. This is definitely one of the those get to know your butcher times ( though I think you should always get to know your butcher, they are a world of knowledge, and often super nice, and flirty in a good way).
Given that we are talking about nose to tail, I'm offering you a piece of pig face that's fit for a pope. You really should seek out real guanciale for this authentically Roman recipe. This plate can be prepared in the time it takes for the water to boil and the pasta to cook. The key ingredient is “guanciale” which is an unsmoked bacon made from pork jowl. This recipe serves two but it can easily be doubled. Keep in mind that pasta is typically served as a first course ahead of the entrée.
I love to come up new ideas for dumplings. There are so many variations you can explore by just changing the stuffing, or even the wrapper. By simply changing the wrapper base from wheat flour to rice flour changes the whole experience, and of course the stuffing can be anything you imagine. Dumplings can be Chinese, Japanese, or even American, European, or African. There is no end to the combinations.
We entered our first chili cookoff years ago, and in our travels along the way we've not only tasted some amazing bowls of red, but met some amazing characters. Ormly Gumfudgin immediately comes to mind. Ormly was such a chili purist that he once physically attacked a Houston chef who put baked beans in his chili. The Texas Rangers came, and, according to reports, yelled at the chef.
I loved the idea of this contest, but I found it difficult to come up with just one recipe. I come from a family of really wonderful cooks. For us, sitting down to a meal is not just about eating to nourish our bodies, but food provides comfort, sustenance, and, most of all, love. The recipe that I finally decided to submit is one that I grew up eating, and throughout my childhood, was my favorite dish. I first tasted it in my great-grandmother's kitchen.
This is a recipe passed down from my great-grandmother on my father's side -- he missed these so much when my family came to the United States that he taught himself to cook just to make them again. They are, in many ways, the epitome of Shanghainese cooking: flavorful but not overwhelming, savory-sweet,
My famiglia loves spices of all kinds, and I created this recipe using some of our most flavorful favorites. These ribs are a fast weeknight meal or great appetizer or snack food for entertaining
The summer between my junior and senior years of high school, I studied abroad in France, in the small town of St. Brieuc, located in the Celtic region of Brittany (or Bretagne). At that point my French was largely untested
This fragrant rice makes for a satisfying and easy weeknight meal. As long as you have your mise en place before you start, the end is as comforting as a good risotto, though without all the stirring. As strange as it might sound,
Apples and pork are a classic flavor combo, so I decided to incorporate some diced apple into breakfast sausage. I had Jonagolds on hand but another sweet to slightly tart apple would make a fine substitute.
Are you always on the lookout for quick and easy weeknight dinners that you feel good about feeding yourself and your family? So am I. I’m wishing I’d come up with this sooner: It’s crazy simple and really good.
Lumpia is a Filipino egg roll, usually made with ground pork, soy sauce, minced garlic, onion, and fried in oil. My mom would always make these for any party my family ever had, and she would also bring it to other parties when people had us over as well. It was always a hit, and everyone gobbled them up as soon as they hit the table.
I created the recipe myself, it is available on my site: http://www.alaalison.com.
I was inspired by the combination of pork belly/watermelon in a salad at Memphis Taproom, a Philly restaurant I love, and ran with the idea.
I've combined two of my favorite dishes into this Andouille and Dijon Polenta. I've borrowed the andouille sausage from dirty (or Cajun) rice, a go-to comfort food of mine, while also borrowing a dijon lemon cream sauce that I like to use in scallop risotto.
I got the idea for this recipe from one of my favorite fall drinks: snappy ginger apple cider with caramel. My pork loin is stuffed with a gingery apple filling and topped with a sweet and delicious soy caramel glaze.
