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The Food Lab: How to Make All-Belly Porchetta, the Ultimate Holiday Roast
Does anyone else feel like porchetta—the Italian roast of slow-roasted fennel-scented juicy pork surrounded with crisp, crackling skin—is appearing everywhere these days? Not that I'm complaining. As far as I'm concerned, the more slow-cooked pork in my life, the better. Indeed, my goal is to get a porchetta on every table in America this year (and perhaps some beyond our borders as well). I'm counting on you all to help me achieve my vision of a United States of Porkdom.A Sandwich a Day: Pan-Seared Porchetta at Laurelhurst Market in Portland, OR
It is extraordinarily difficult for me to pass up ordering anything with porchetta on it when I see that magical word on a menu. There's just something about those fatty slices of succulent, herb-stuffed pork that fills me to the brim with pure, unadulterated joie de vivre. A pity, then, that more of it didn't make its way onto the pan-seared porchetta sandwich ($8) at Laurelhurst Market.San Francisco: Pal's Takeaway for Awesome Artisanal Sandwiches From...a Liquor Store?
I like the idea of finding wonderful things wedged into odd corners of inexpensive liquor stores that oughtn't really be there. Certainly the best thing I've found thus far has to be Pal's Takeaway, a simple, nondescript deli counter in the back of Tony's Market on the east side of San Francisco's Mission District.A Sandwich a Day: Porchetta at Meat & Bread in Vancouver
This deceptively tidy looking porchetta sandwich is on a just-right-chewy ciabatta. It looks like it's going to contain all its pork so politely but we all know it ends with more napkins than that. The overflow of pork chunks drizzled in mild salsa verde, just bright enough to cut the intensity of the fat, begins to spill forth rather quickly, a mix of fatty-gooey and liberally dosed super crispy-edge cracklin' bits.A Sandwich a Day: Porchetta and Fennel Sauerkraut at Wildwood in Portland, OR
There's no shortage of great sandwiches in Portland, and the fennel-marinated porchetta and fennel sauerkraut from Wildwood is one of our favorites. Chef Dustin Clark marinates the pork for 12 hours in olive oil, fennel seed, fennel frond, caramelized fennel, garlic, chile flake, salt, and pepper, before a 12-hour slow roast makes it fall-apart tender.Cook the Book: 'Olives and Oranges'
The daughter of a foreign correspondent and the famed food authority Nancy Harmon Jenkins, Sara Jenkins, author (along with food writer Mindy Fox) of this week's Cook the Book selection, Olives & Oranges, spent her formative years caravanning around Europe absorbing local flavors and learning culinary traditions. By the time she was a teenager, Sara had lived in France, Lebanon, Spain, and Italy. It is no surprise, then, that Sara's cooking—at such illustrious restaurants as 50 Carmine, Il Buco, and I Coppi—is as whimsical and improvised as it is rooted in Mediterranean traditions. With Olives & Oranges, Jenkins builds on the "language of flavor" she learned along her travels. From classics such as Lemon Olive Oil Cake and Tuscan...Snapshots from Italy: The Queen of Porchetta
Last week, I took a little lunchtime trip to Frascati, one of a handful of little towns in the Castelli Romani, a culturally rich area just southeast of Rome shadowed by the Alban Hills and dotted with volcanic lakes. Thanks to a direct commuter train, I was there in only 30 minutes, and at the very appealing price of €1.90 (US$2.96) each way.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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