We recently paid homage to the humble pork shoulder, and this is one recipe that showcases the cut to great effect. Chunks of pork are slowly simmered until they begin to cook in their own fat, producing a crispy, rich snack that's traditionally served with tortillas and salsa. Continue...
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal.
This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
From SAVEUR Issue #135by Stephen Kalt Reading Colman Andrews's Catalan Cuisine (Macmillan, 1988) was a seminal experience for me; in fact, many of the things I learned from that book went on the menu at Spartina, the restaurant I used to run in Manhattan in the 1990s. I was inspired by the concept of mar i muntanya, the marriage of foods from the sea and the earth, in dishes like crab with sausage and beans. We used to cook huge vats of sofregit, the marmalade of onions, garlic, and tomatoes that forms the foundation of Catalan stews and braised meats.Keep reading »
This recipe, featured on the Cat in the Kitchen blog, is an adaptation of one from Jamie Oliver. For this one-dish meal, chicken thighs and drumsticks are roasted with plenty of tomatoes, basil, and a whole head of garlic.