Q: My husband and I are interested in hosting a pig roast at our house. We've thrown a lot of parties, but never one of this magnitude and certainly never one that entailed an entire pig. Do you have any recipes, tips or advice?
Q: We cooked a ham for Easter and I was lucky enough to be able to bring home the ham bone. I have no idea what to do with it! Does anyone have an suggestions on what would be tasty and not extremely difficult for me to make?
Okay, we're not going to win any awards for thinking up this combination. But hey, these potato bites are easy, delicious, and perfect for a Final Four-loving crowd, should you find yourself surrounded by one this weekend. They even remind us of sports bar food...like little deconstructed potato skins.
Q: Now that I know how to cook bacon in an oven and I can cook in large batches, what's the best way to keep the bacon warm and crispy for a couple of hours until it's time to eat? Also, is there an easy way to transport the bacon retaining that crispiness?
I am a bacon lover. Crispy, salty, and smoky should be part of almost every meal as far as I'm concerned. In case you're looking for a few ways to serve it other than breakfast, we've done the dirty work for you and rounded up 15 bacon-tastic meals that put that pig to use!
My love for the twice-baked potato knows no bounds. I mean, we're basically talking about mashed potatoes mixed with cheese and other good things, stuffed inside a potato skin, and baked until crispy. How could that be bad? Answer: it can't.
I'll eat these any old time and with all manner of fillings. But if you're headed to a Super Bowl Party next week, this bacon-cheddar version is a guaranteed hit.
Chinese or Lunar New Year falls on this coming Monday, January 23rd. In honor of this very important holiday, Bee of the beautiful and delicious website Rasa Malaysia brings us a traditional recipe for hot and soothing soup. Welcome, Bee!
A traditional Chinese New Year meal is incomplete without dumplings and a dish of nourishing and soothing Chinese soup, hence I've combined the best of both worlds into this pork dumpling soup. This dish is a Cantonese delicacy and the dumplings are called "Siu Kow" in Cantonese, or literally "water dumplings."
Q: Last week at the farmers' market I bought a pound of pork jowls and figured I would do some research later to find out how to make them. I've done some looking and can't find anything to help me out, not even in How to Cook Everything! Any ideas?
Q: We were served pork crown roast for Christmas Eve dinner and went home with the leftovers. The only problem is the pork is very, very dry and inappropriate for re-heating or even for sandwiches. My mother suggested 15-bean soup, but I'm not a fan of that concoction the way she is, plus we have enough pork for about 3 large batches of it. Are there any other good ideas for what I should do with about 3 pounds of dry, overcooked pork?