Entries tagged with 'pork'
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[Photo: Blake Royer] I love how universal meatballs are. The world over, almost every cuisine has realized the merits of grinding meat and mixing it with spices and herbs. This is a characteristic recipe from Nigel Slater: no one...
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[Photograph: fuchsiadunlop.com] I've been meaning to make this recipe for at least a month. Ever since I laid eyes on Fuchsia Dunlop's Revolutionary Chinese Cookbook: Recipes from Hunan Province, I've been drooling over the recipe on the book's cover:...
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Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen! [Photograph: Kristen Swensson] Sometimes, creating healthy recipes takes quite a bit of planning. There...
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Note: Read my breakdown of the burger's components to see how I came up with this recipe. - makes 4 burgers - Ingredients 8 ounces pork butt, trimmed of gristle, and cut into 1-inch cubes 8 ounces good-quality slab bacon,...
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Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. Pork, mushrooms and broth simmer together to make...
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"Stewing the pig's ears affords a precious by-product: a pot of flavorful stock." [Photographs: Chichi Wang] More Nasty Bits Duck Tongue » Dashi-Simmered Eel » All Nasty Bits recipes » The Fergus Henderson meal I shared with my Serious Eats...
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[Photograph: Robin Bellinger] Shopping List 1 pound ground pork: $4 1 cup French green lentils: $1 1 carrot: $0.25 1 stalk celery: $0.20 1 onion: $0.50 Pantry items: Salt, pepper, fennel seeds, garlic, chile flakes, vinegar, olive oil, mustard....
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"This was another hot pot that allegedly serves four but was easily devoured by two people—whose combined weight isn't even close to sumo-worthy." [Flickr: pyramis] Marathon runners carbo-load on giant plates of pasta before a big race. Weightlifters have been...
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Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! [Photographs: Joshua Bousel] My favorite sausages in the world are the incredibly juicy and spicy beef links...
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When we think of eating organs, we imagine the red, glossy innards of various beasts and fowl. The skin, however, the largest organ of them all, is a boon for the cook and meat lover.
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