Blue Kitchen (1)
Chez Christine (1)
Homesick Texan (1)
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Oregano and garlic give these grilled pork kebabs their signature flavor.
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
This recipe is a perfect blend of hearty wild boar with creamy and comforting polenta.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
This recipe offers a delicious combination of tart green mango and warm spices.
This opulent terrine is a five-day project.
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.
This Alsatian dish is a rich game stew, traditionally thickened with the blood of the animal. Our recipe uses flour for a lighter interpretation.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.