A simple and savory winter stew featuring braised pork with apples, rosemary, chilies, and fresh citrus served over polenta.
smoked pork shoulder with molasses barbecue sauce
As apartment-dwellers grilling with a tiny grill on the balcony of a building we knew from personal experience to be flammable, our adventures in charcoal were limited to things that could be cooked quickly so that coals could be extinguished immediately. Now that we have a little space, though, Brian and I have wanted to get serious with our new(ish) full-size grill and smoke some meat. Last weekend, we finally made it happen. [Read more…]
honey ginger pork braise with kale
Every January, the endless drear of New York City in winter gets to me and I tell Brian I want to move to the country to raise chickens. Afterwards, I usually wander into the kitchen and cook something elaborate like a tart or homemade pasta or a chicken pot pie, and then my yearning for greener surroundings abates and I feel better.
But as this too warm January progresses, there’s a difference. [Read more…]
north carolina-style pulled pork sandwiches
Barbecue is a kind of food that people can get real fussy about. Read user reviews for any barbecue place and half of them are complaints that things aren’t being done “the real way.” People get that way about Mexican food, too. And, embarrassed as I am to admit it, I’ve been that fussy person. [Read more…]
braised pork with cranberries
About the time of the first frost (or in our case first huge snowfall in October where the snow is just casually falling out of the sky without any kind of explanation like it’s no big deal), the little man who lives in my belly turns his thoughts from tomatoes and scallops and peaches and rosés to pork braises and roasted brussels sprouts and sausages and red wine. It works out nicely that way. [Read more…]