Posts Tagged ‘Pork’

Bangers and Mash for Saint Patrick’s Day – Pride or Betrayal?

As I was wracking my brain trying to come up with a Saint Patrick’s day post for this blog that wasn’t corned beef and cabbage – because I had to post something, right? – I kept coming back to bangers and mash. I’ve never been to the Emerald Isle, and while like many Americans I […]


Momofuku-Style Pork Buns

Why is it always the smallest dishes that require the most work? Take these two-bite-sized steamed buns: for all the time I spent making them, I probably could have barbecued a whole cow. Twice. The work began two weeks ago when I started my kim chi, the Korean fermented cabbage pickle. Beyond ingredients I had […]



In one of my first posts on this blog I declared my love for harissa, the spicy North African red pepper spread. Since then I have strayed a bit: our jar of harissa run out, I began to flirt with other spicy red pastes — I was not immune the the trendy allure of sriracha. […]


Making Tamales

With the feast of our Lady of Guadalupe right around the corner – tomorrow, in fact – I took the opportunity to become acquainted with one of the most important traditions surrounding this sacred festival: tamales. While I’m an avid tamale consumer, I’ve never actually made them. So when I heard the kitchen at Church […]

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Fall Food: Braised Pork, Apples and Cabbage

The light chill today was a reminder that fall – my favorite cooking season – is upon us. Fall brings many hearty possibilities ruled out by summer’s heat; suddenly it is possible, even desirable, to have the oven on for a few hours. Enter the braise–meat and vegetables stewed in rich liquid until tender. This […]


Colombian Food: Chicharrón

I am ready to eat Colombian food again. That was not the case when Martha and I got back from Colombia in mid July. On the flight home, somewhere over the Caribbean, I became violently ill and Martha was in the same state by the evening. Although our flu lasted less than 24 hours, eating […]


Cuban Sandwiches

Remember that roast pork from a couple of days ago? I sure do! I always get really excited when I have leftover roast pork on hand, because it inevitably leads to one thing: cuban sandwiches. In addition to roast pork, a cubano contains dijon mustard, ham, pickles and swiss cheese. Real cubanos are made on soft white […]

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Pork with Herbes de Provence

A few weeks ago I got a nice surprise in the mail: I don’t usually keep herbes de provence on hand, let alone a huge box of them, so I wasn’t sure what to do with my newfound friend. One whiff of the box and I was thinking one thing: pork. But how to ensure […]

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Bánh Mì from Scratch

Since the bánh mì is the sandwich of the moment–with a New York Times article and plenty of blog coverage–I thought I’d add my voice to the chorus. My relationship with the venerable Vietnamese sandwich started well before I knew its name, when Emeril Lagasse (a man who I am not ashamed to admit inspired […]


Pairings: Maredsous 8 Dobbel and Country Terrine

On my first trip to The Four Firkins I bought several beers, some that I had read about and was excited to try, and others simply because of the awesome packaging. Maredsous 8 Dobbel fell into the latter category; how could I resist a bottle that looks like this? At the time of my trip […]


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