- Must make: beef brisket hash. — Hands On Gourmet
- Cookbook author Katie Lee is working on a television show pilot. — The New York Times
- Unaged tequilas that you should be sipping.— Serious Eats
- The Magical Elves, the production company behind Top Chef, will bring an Amazing Race-style cooking competition to Bravo. — Feast
- Take a look at Pulino's, New York City's most anticipated new pizzeria. — Eater NY
- Chef Michael Mina is returning to the San Francisco restaurant where he got his start. — Grub Street SF
- Two traditional Irish cookbooks worth checking out. — The Epi-Log
- Learn the correct way to
Unlike my past 'Wich of the Week recipes, this sandwich depends not on a perfect blend of flavors or expert construction, but on a single, superb ingredient served without flourish.
Unlike my past 'Wich of the Week recipes, this sandwich depends not on a perfect blend of flavors or expert construction, but on a single, superb ingredient served without flourish. In this case, it's pulled pork, and not just any pulled pork — this recipe comes from renowned chef Michael Mina, and it's mouth-wateringly good.
The pork is incredibly easy to make: You just coat a pork shoulder with Mina's special rub and slow-cook it for about five hours. It will be so tender when it's done that you barely need to make an effort to shred it, and the pork is moist and flavorful enough that you can skip the barbecue sauce. I served mine on basic white dinner rolls and added some homemade coleslaw for an extra kick. To find out how to make it, read more
- Must make: beef brisket hash.
For tonight's Sunday Dinner, I thought I would treat you guys to Brian's excellent pulled pork sandwiches. He followed a recipe from award-winning chef Michael Mina and let me just tell you, when he heated up some leftovers the next day, the entire office was drooling. It's definitely a Sunday dinner since it needs to marinate for 3 hours, but the time spent will definitely be worth it. To check out Brian's recipe, read more