BRAISED PORK SHOULDER
PORK SHOULDER, WHICH IS SOMETIMES CALLED PORK BUTT, HAS GOTTEN VERY POPULAR. NO WONDER. IT’S DELICIOUS AND INEXPENSIVE; A COMPLEX MASS OF FAT AND LOBES OF MEAT.
More DetailsDUCK TWO WAYS
THIS IS AN IMPRESSIVE DISH FOR AN ELEGANT DINNER PARTY.
More DetailsBEEF SHORT RIBS
SHORT RIBS ARE A GREAT WINTER DISH, RICH, FLAVORFUL, AND CHEAP.
More DetailsSTEAK WITH MARROW AND RED WINE SAUCE
ON COLD WINTER NIGHTS WHEN I CAN’T SEEM TO SHAKE THE CHILL FROM MY BONES, I GET A CRAVING FOR BEEF.
More DetailsVEAL SCALOPPINE
VEAL IS EXPENSIVE, WEIGHING HEAVILY ON BOTH THE POCKETBOOK AND ONE’S CONSCIENCE.
More DetailsCHICKEN TARRAGON
WHO DOESN’T LOVE POULET A L’ESTRAGON, THAT SEDUCTIVE COMBINATION OF CHICKEN, TARRAGON, ONIONS AND CREAM?
More DetailsPORK LOIN WITH PEPPERS AND ONIONS
A LOT OF PEOPLE LOVED THE RECIPE FOR CHICKEN, PEPPERS AND ONIONS I POSTED A FEW WEEKS AGO.
More DetailsFRESH TOMATO PULP
ONCE A YEAR WHEN THE TOMATOES ARE AT THEIR PEAK, I BUY A CASE (ABOUT 15 LBS) AND TURN THEM INTO TOMATO PULP, WHICH IS LIKE THICK TOMATO [Read More]
More DetailsTOMATO SAUCE WITH BUTTER AND ONION
THE GENIUS OF MARCELLA HAZAN IS THAT SOME OF HER MOST FLAVORFUL RECIPES ARE ALSO THE EASIEST TO MAKE.
More DetailsSHRIMP WITH ONION, GARLIC AND ORZO
I ADAPTED THIS FROM PAULA WOLFERT’S “MEDITERRANEAN COOKING”, WHERE IT’S CALLED GAMBAS AL AJILLO.
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