With December finally here, I can't seem to find enough hours to get through each day. Between Christmas shopping, holiday parties, and work projects, life on Monday through Saturday is hurried and I'm sprinting just to keep up. But then, just in the nick of time, there is Sunday.
This time of year, it seems like we're asked to simultaneously slow down and speed up. Recipes for slow-cooked braises and yeast-risen baked goods are everywhere. But then we're also grabbing quick snacks as we rush out the door for another jam-packed day. The happy middle ground? A warm, satisfying, and surprisingly quick pork chop dinner.
As the leaves start to whiz around the streets of New York and I unpack my scarves and wool socks, I also start making a lot more soup. That makes me reach back into my treasure trove of food memories. Is it because soup is so comforting — spooned tenderly into our mouths as children, satisfying one-bowl meals as adults — that when I think of soup, I rarely turn to cookbooks and almost always reach way back into my family history for ideas?
This week I thought a lot about a soup my mom used to make when "cold weather" hit our LA house. The "sourgrass" comes from the featured sauerkraut, and it is an early and strong memory of mine to giggle to myself about eating "sourgrass" for dinner. That kraut-y tang permeates the soup in a way that dances with the smoky pork and fills me with comfort. To this day I think there's nothing quite like it.
Their first cookbook "How to Eat Supper" was all about fitting a home-cooked meal into our busy weeknight schedules.
In this follow-up book, Lynne Rossetto Kasper and Sally Swift tackle the other end of the cooking spectrum. They say, Slow down! It's the weekend! Let's cook something really delicious. And here's how to do it.
Q: I recently purchased half of a pig from my local farmer. I now have many boneless pork loin chops. Do you or your readers have any ideas on what I can make with these boneless chops other than pork chop dinners? I was thinking of cooking them in the crock pot and making shredded pork, but wasn't sure if a loin would work as well as a shoulder. Any other ideas?
While on a recent trip to Taiwan, I was honored to spend a few irreplaceable hours in the home and kitchen of a local urban family. My generous host not only prepared a traditional Taiwanese breakfast, lunch, and dinner; but also took me shopping for the day's fresh ingredients and allowed me to get hands-on with a few of the recipes!
My intention was to learn how the local women (and men!) feed their families on a day-to-day basis, which to me is of central importance when immersing yourself in a new food culture. What fads people eat in restaurants and what trends famous chefs create don't hold a candle to the traditions upheld within the walls of a home kitchen, prepared lovingly by a home cook. And how one shops for groceries, organizes a pantry, and plans the weekly meals can be revealing of so much more than just their culinary prowess.
When I decided to visit Taiwan for two weeks to learn about their food culture, my boyfriend could not have been more excited. He's the type that can eat Asian cuisine 24 hours-a-day, seven days a week. (Unfortunately I'm the opposite. I could survive off of pizza for the rest of my life but only prefer takeout every few months.) He eagerly hoped that I would return with not only a new found passion for Chinese food, but all the secrets to their cooking, as well.
Nearly any meat is good in fried taco form. We remembered this recently as we pulled a frozen hunk of cooked, sliced pork out of our freezer. We had no idea how long the pork had been in the freezer, or what flavors or marinades it had been cooked with. But no worries. Pork — meet the food processor!
It's something chefs (and The Kitchn!) have been saying for years: 160 degrees is overdoing it for pork. Today the USDA announced they agreed and set a new benchmark for a safe cooking temperature for the meat. But did they go low enough?
Since we've been without the use of our stove for awhile now, Spring is a much welcomed season. We've been able to bust out the grill and have used it for almost all of our cooking needs. One of our favorite lunch snacks has become these rolled sandwiches are self contained making them easy to eat at work or on the go and are perfect for a lunch or dinner party. Plus — come on, look at those grill marks!