To die for.
Pork gets a bad rap. Many people are afraid to eat pork unless it's cooked to death, but that only leaves the meat dry and tasteless. In addition, it's often thought of as a fatty meat, but it's so much more than bacon — it is "the other white meat" after all! Cuts like ham or the loin are both lean and full of protein, but they're also damned good (and pink pork is OK). The next time you're Read more
When it comes to weeknight cooking, nothing beats pork tenderloin. The affordable cut usually comes two to a pack meaning it easily feeds a crowd. It also cooks incredibly quickly, faster than a whole chicken, in about 20 minutes. The best thing about pork tenderloin, however, is its versatile adaptability. It can be seasoned with everything from fresh herbs to spicy pastes. This recipe looks to Read more
Check out kitchenwlittleb's chicken take on bo ssam, Korea's famous leaf-wrapped pork. Using the flavors I've used to do bo ssam (which uses a slow-roasted pork), I created a lettuce wrap that uses chicken thighs. The resulting lettuce wraps pack the punch of flavor without the hours spent marinating a pork breast. This has become a staple in our house, and hopefully it will in yours as Read more
Source: Flickr User jlastras While mustard's always delicious slathered onto your favorite sandwich, there are so many ways to go beyond the basics and get creative with this common yet versatile condiment. From marinades to mix-ins, there are plenty of ways to make the most of mustard for your next meal. Give your casseroles a bit of bite. From shepherd's pie to mac and cheese, a spoonful of Read more
Red beans and rice is a dish that is native to Louisiana. Traditionally it's enjoyed on Mondays because it's a one-pot meal that makes use of leftovers from Sunday's family dinner. The important thing to remember is that the beans must be soaked overnight, therefore a little planning is involved when making it. It also requires time because the beans simmer with pork, vegetables, and aromatics Read more
What to do with eight pounds of pork? Braise it, grill it, and serve it all sorts of ways. Check out this post from OnSugar blog FreshTart for inspiration. In my excitement to braise something, anything over the past freezing weekend, I got a little carried away and bought an 8-pound boneless pork shoulder... ...for four people, one of whom (Nathan) is hardly ever home and one of whom (my mom) Read more
Top Chef All-Stars champ Richard Blais was the guest of honor earlier this week at an event in NYC hosted by the National Pork Board called, "Pork: Be Inspired." He concocted a few pork-based recipes for the assembled reporters, including a delicious ham and herb schnitzel with a 6-minute egg — check out that recipe below. He narrated the process of making the dishes, adding some of his Read more
Of all the crazy chocolates I've seen — among them, wasabi pea chocolate and soy-sauce-flavored Kit Kat — the most intriguing I tried was Xocolatl de David's Chicharrón Chocolate Bar. I loved the concept of crunchy mixed into smooth, savory blended with sweet, and yet I found myself wishing for more pork rind. That's when I dreamt up my perfect chocolate snack: Chicharrónes, or deep-fried Read more
There's little better than a tall glass of fresh-squeezed OJ, and there's no better day than today to enjoy it. The reason? Today, May 4, is National Orange Juice Day! While this beverage has graced our breakfast lineup for years, there are lots of ways to incorporate its delicious flavors and properties to some of our favorite foodie traditions. If you need some ideas for ways to make the most Read more
The artisan bread movement in America — Saveur What the world can learn from carbonated cocktails — Grub Street NY Are beer sommeliers the next big thing? — Eater 8 choices for Mother's Day brunch in San Francisco — Zagat What to do with ground meat — Delish A gene may determine whether or not you like pork — HuffPost Food Recipe-inspired playlists for dancing in the kitchen — Read more
