November can feel so single-minded. It's all about Thanksgiving, turkey, cranberries, and feasting! But Thanksgiving is only one day, and life goes on around it. This is a recipe for a weeknight when ...
If you've ever visited an izakaya in Japan, chances are you've had this braised pork belly dish called buta no kakuni. Tender and fatty, the pork belly is simmered for a few hours in a broth of sake,...
We love bacon as much as the next omnivore, and we love using it in our cooking even more. A slice or two of slowly-rendered bacon is a great way to start off a soup or a braise. Recently, we've start...
We love a good pairing, so this week's episode was right up our alley. The challenges featured both high- and low-end combinations, both good and bad. Note: We reveal the winner and losers below ......
In the words of Homer Simpson, the pig is a wonderful, magical animal. Anthony Bourdain agrees with this statement. I live in the Mission District of San Francisco, a working class neighborhood heav...
Recipe: Pork Chops with Savory Blueberry Sauce How long does it take? 25 minutes Category: Omnivore Name: Helen Why is it a favorite meal? It's fast, bright-tasting, and uses just a few common ingre...
We have a serious soft spot for taquitos or rolled tacos. There's just something about their extra crunchy ends and tender meat filling with that little burst of spice and lime that gets us every t...
Over the weekend we had the pleasure of testing out a sauce we've walked by many times in the grocery store, without even knowing it was there. Although we make most of our sauces at home, there are...
Those of us who live in the Bay Area have the (quite decadent) opportunity to nosh on 4505 Meats' amazing chicharrones at any time. We can also check out owner Ryan Farr's butchery demos or taste som...
Porchetta, noun: A Southern Italian dish of roasted suckling pig stuffed with wild fennel and garlic Friends of ours who have traveled in Italy come back singing praises about this iconic Italian dis...
The Orion cooker has become a staple in our household. It uses convection, steam and smoke (if desired) to cook and flavor our favorite dishes. You might already have a grill or smoker (so do we), ...
We're heading to a friend's backyard tonight for our first grill-out of the year. And we're always happy with traditional burgers, but this pork cheeseburger is like an exciting, shiny new toy. Like a...
Well, the weather in New York City is going back towards brrrr this weekend, but while it was unseasonably warm earlier this week, we managed to squeeze in one weeknight picnic in Central Park. If you...
What's the first thing that comes to mind when you hear the words "swine flu"? Pigs, right? Sick pigs. Sick pigs that might make you sick too. Well, swine flu really has very little to do with pigs, a...
"Dry" and "poaching" might sound like an oxymoron, but hear us out! This is a great technique to use with small cuts that don't have a lot of internal fat to keep them moist. Here's how......
Ever wondered what brining really does? Or been curious about the Maillard reaction? Want to get the scoop on nitrates in our food? For answers to these questions and more, read on......
Meat "debris" is something we saw on menus when we lived in New Orleans. It is a Louisiana invention (we're assuming), typically made from crusty slivers of meat that fall into the bottom of the pan w...
As Emma said earlier today, making your own sausage isn't as daunting as one might think. It allows you to control not only the flavor, but the fat and nutrient contents as well! Sausage makes even ...
I promised you one of my favorite recipes for a crowd, and this is it! This recipe very handily fed about a dozen people at a recent weekend get-together; there were even leftovers. It's also a very ...
Lardons are really nothing fancier than thinly sliced pieces of salt pork or fatback, and yet they've acquired a rather classy reputation through appearances in celebrity chef cookbooks and fancy rest...
Yesterday we showed you a basic recipe for cooking and shredding a pork shoulder. It's a great recipe on its own; there are plenty of soft carrots, tomatoes, and caramelized onions to make it a stand-...
We agree with reader mschatelaine from our post on marbling: the push to make everything lean and fat free does tend to go overboard sometimes. Lucky, that won't be a problem as long as pork fat is ar...
The British television network Channel 4 has a fantastic website for all things pork and pig. The site supports the series The Great British Food Fight in which four well known chefs celebrate the ve...
This may be our very favorite meal. It is incredibly hard to screw up, and yet turning a big hunk of pork shoulder into tender shreds of juicy meat still feels like a noteworthy accomplishment every t...
Glance into the meat cases at any grocery store and you'll see a whole slew of cured meat products, some of which look raw and some of which look like they could survive a cross-country back packing t...
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