Pork Recipes & Meal Ideas
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Recipe: Rhubarb and Brown Sugar Skillet Pork Chops
Rhubarb is often thought of as an ingredient for sweets, and while I would never turn down a slice of strawberry-rhubarb pie, rhubarb can do double duty in the world of savory foods as well. Stew it with onions, spicy ginger, and some soy sauce, and now you have a tangy sauce that you can braise pork chops in until juicy and tender. One sturdy skillet is all you need for this dish, and cast iron works well if you have one.
May 17, 2016
Recipe: Baked Egg and Chorizo Enchiladas
Enchiladas make a wonderful and unique breakfast dish. A true crowd-pleaser, they can easily be scaled up or down, depending on the number of mouths you are feeding. Enchiladas are also super versatile; if you don’t have chorizo on hand, some leftover roast chicken works too. If you don’t eat meat, mushrooms or beans make for a satisfying filling. And while the dish itself is best eaten as soon as it is ready, the individual components can always be made ahead of time.
Apr 15, 2016
Recipe: Baked Croque-Monsieur Casserole
With Dijon mustard, thinly sliced ham, and creamy Gruyère, it seems the classic croque-monsieur was made for the casserole dish. If it’s a brunch stunner you’re after, or a dinner option with breakfast undertones, then this all-in-one baked take on the croque-monsieur should shoot to the top of your must-make list. This dish can be assembled the day of, but it’s actually best if everything up until the actual cooking is done the night before.
Apr 11, 2016
Recipe: The Tastiest Whole-Grain Pizza Crust
Healthy and pizza aren’t words that often cohabitate well, but this dough — rich in the nutritional benefits of two types of whole-wheat four, and laced with the addition of semolina — tastes and behaves like a “real pizza dough” (not a this tastes like it must be good for you version).
Mar 15, 2016
This Flavorful Pork Pozole Is a Slow-Cooker Success
Ever throw a bunch of stuff into the slow cooker only to have it taste bland eight hours later? That is absolutely not the case with this pork pozole recipe. A little work up front — mainly browning the pork on the stovetop — results in a rich, flavorful soup that will have you singing the slow cooker’s praises. A main component in pozole is hominy, which is dried corn that’s been soaked in a mineral lime bath.
Feb 15, 2016
Recipe: Cubano Sheet Pan Sliders
The Cubano — a traditional pressed sandwich layered with two (!) kinds of pork and gooey cheese, balanced by tangy pickles and mustard — gets a quick-and-easy makeover with this big-batch version. Soft, squishy potato rolls replace the traditional crusty rolls for when you don’t want to be panini-ing sandwiches to order. Instead, by using a heavy sheet pan to press the sandwiches into crispy, melty form, you can make a dozen at a time without breaking a sweat.
Feb 10, 2016
This Stir-Fry Proves Cabbage and Pork Belly Belong Together
Every now and then, a recipe comes along that just makes so much sense. Take this cabbage and pork belly stir-fry, for example, which has just the right amount of sugar and fat to turn humble cabbage into an irresistable treat. This dish also has major weeknight appeal. Case in point? The recipe actually calls for you to hand-shred the cabbage, which means you don’t have to bother with a box grater or food processor.
Jan 14, 2016
How to Make Pork Tenderloin in the Oven: The Video
If you’re looking for something to make your weeknight meal special without adding a lot of extra stress, then pork tenderloin is definitely the way to go. It’s ready in under 30 minutes, which gives you just enough time to throw together a salad with that fancy olive oil you’ve been saving, and open a bottle of wine. Watch this video to see just what you need to do. Skip the packages of pre-marinated tenderloins and add your own seasonings.
Dec 15, 2015
How to Make Perfect Bacon in the Oven: The Video!
Never babysit a skillet of hot, sputtering bacon again — the oven is your friend on Saturday morning. With this method, you can cook a whole package of bacon at once, and you don’t even have to flip it as it cooks. Go on, pour yourself a cup of coffee and let yourself wake up without grease splatters down your robe. This video will show you how.
Nov 17, 2015
Recipe: Giant Skillet Grilled Cheese with Ham and Apple
Cheesy? Check. Comforting? Check. Impressive? Check. Whereas most party-friendly ideas for grilled cheese involve shrinking everyone’s favorite sandwich down to finger food, we’re heading in the opposite direction with this recipe. Simply by grabbing a round bread boule instead of an oval loaf, you’ve got the tools to make a super-sized grilled cheese that really fills out the skillet. Think of this technique as a template for making your own crazy grilled cheese combinations.
Nov 4, 2015
Recipe: Jacques Pépin’s Pork Schnitzel with Crispy Rice Coating
When I was flipping through chef Jacques Pépins’s newest cookbook, Heart & Soul in the Kitchen, this recipe immediately jumped out to me. I love crispy pork schnitzel, but using rice cakes as an alternative to bread crumbs or flour for the breading? I needed to try this immediately. Jacques says, “I make this recipe with boneless pork loin steaks or chops.
Oct 23, 2015
Recipe: Collard Greens with Pot Likker and Dumplings
Southerners love greens, but choosing a favorite? That we cannot do. Collard, mustard, turnip? Creasie, dandelion, kale, spinach? We love them all and why would we not? Deeply colored, sturdy-textured, and packed with nutritious goodness, greens are humanity’s friend. Unlike lettuce, most of the greens Southerners cherish benefit from heat and time. The tradition of boiling up a big potful of greens goes back centuries and across the Atlantic to West African cuisines.
Oct 15, 2015
Recipe: Bacon and Egg Fried Rice
So you have some leftover rice from your week of awesome “serve with rice” dishes. Know what that means? It’s time for fried rice — the perfect vehicle to use up any and all leftover rice in your fridge. In fact, it’s time for one of our simplest, most flavorful fried rice dishes: bacon and egg fried rice.
Oct 9, 2015
Recipe: Grilled Beer & Maple Bratwurst
This recipe plays up the malty, roasted notes in dark beers, with a glug of maple syrup and a few spoonfuls of sweet stone-ground mustard. It’s a simple way to bring a little extra oomph to your grilled brats this summer. Why marinate your brats in beer? Apart from adding flavor, the process can actually prevent those nasty carcinogenic compounds from forming in your grilled meat.
Jul 13, 2015
Recipe: Asian Cauliflower Fried Rice with Kalua Pork
Adopting a Paleo lifestyle doesn’t mean that fried rice is forever off the menu. You just have to get creative. Years ago, when I went Paleo, I experimented in the kitchen until I developed an Asian cauliflower fried “rice” that easily trumps the greasy, soy-drenched stuff peddled by your local Chinese restaurant. As long as you prep the veggies the night before, it’s a cinch to throw this one-wok meal together on a weeknight.
May 19, 2015
The Right Internal Temperature for Cooked Pork
Cooking pork, especially today’s leaner versions, can be a bit tricky because you want the pork to be safe to eat but not overcooked and dried out. The color of the meat is not necessarily the best indicator of doneness, so how do you know if the pork is cooked properly? All cuts of pork, with the exception of ground pork, should be cooked to an internal temperature of 145°F, and the temperature should be measured at the thickest part of the meat not touching any bone.
Apr 15, 2015
Recipe: Pork Tenderloin and Onion Jam Sandwiches
The weather in New York City isn’t very spring-like just yet. But here and there we’ve had one or two warm, sunny days that have been getting me excited for picnic season in Central Park. If you’ve got good weather and are planning a meal outside, may I recommend my favorite sandwich? We love any pork sandwich, whether it’s slow-cooked pork shoulder or a roasted pork tenderloin.
Apr 8, 2015
5 Reasons Why Ham Is the Perfect Main Dish for a Buffet
I used to fret over parties with a buffet. The main dish was the trickiest part. Should I cook something or just buy something? Hot or cold entree? Would someone have to be tasked with carving a large piece of meat? But now the buffet entree is the easiest decision to make, since it will probably be a big spiral-sliced ham. Ham is popular for holidays like Easter and Christmas, but it’s also great for any big gathering. Here’s why it’s my favorite party main.
Mar 26, 2015
This Pork Scallopini Comes Together in 30 Minutes
Thursday night is the night I end up wanting to eat out or get delivery. It’s almost the end of the week, I haven’t gone grocery shopping in a couple days, and I’m tired. But, you guys! This totally delicious-looking pork scallopini with lemons and capers just takes 30 minutes to make! A quick stop at the grocery store on the way home might just be worth it.
Mar 19, 2015
Can I Use the Leftover Liquid from Making Pulled Pork?
Q: I often make pulled pork in a slow cooker and always have a ton of cooking liquid left over. Do you have any suggestions for what I can do with it? Reduce into a sauce? Perhaps a BBQ sauce? Sent by Todd Editor: Readers, what do you do with the leftover liquid from making pulled pork? Do you have any advice for Todd?
Feb 3, 2015
For Healthy Wok Cooking, Start with Bacon
Healthy cooking starting with bacon? Seems counterintuitive, right? But it’s actually one of the best ways to get your new or old wok seasoned so that you can move on to healthy quick cooking instead. We love wok cooking here at The Kitchn because you can use it to cook vegetables and proteins quickly with small amounts of oil, just the sort of cooking we like to do in January after the holidays.
Jan 8, 2015
Can I Use Leftover Bacon Grease in My Baking?
Q: I have some bacon grease that I’ve saved in the hopes of using. Unfortunately, I haven’t really had to use it. I was wondering if the bacon grease (fat) could be used successfully in place of lard, shortening, and butter in recipes for cookies, pies, and biscuits, all of which I hope to make soon? If so, besides reducing or omitting the salt, how would I make the substitution? Would it be an even substitution (e.g., a cup of butter/shortening for a cup of bacon grease)?
Jan 5, 2015
What’s the Difference Between Pork Loin and Pork Tenderloin?
Have you ever made the mistake of reading a recipe incorrectly and bringing home a pork tenderloin instead of a pork loin, or vice versa? While these two tasty cuts of pork share a few similarities, you can see from the photo above that they have a bunch of differences too. Read on to learn about these two popular cuts!
Dec 1, 2014
Our Best Guides to Cooking Meat
For those just starting to learn how to cook, all the various cuts of meat and ways to cook them can be a bit daunting. Sometimes there’s one method that brings out the best in a cut of meat, like slow-cooking a pork shoulder, but more usually a versatile meat like chicken can be poached, seared, grilled, or roasted and still come out delicious. How do you choose which method to use?
Oct 6, 2014
Recipe: Braised Summer Pork Shank (Adaptable For Any Season)
It seems like Boston butts and pork shoulders get all the slow-cooking love these days, but there’s another kid in town that gets dinner on the table in much less time, and still has all that budget-conscious, fall-off-the bone goodness. A pork shank begs for a braise, too, but unlike the larger cuts of pork we usually talk about, this one won’t take all day to cook and can be done in a smaller pot.
Aug 28, 2014
What’s the Difference Between Mexican and Spanish Chorizo?
Whenever I see chorizo in a recipe, my first thought is, “Yum!” But then my second thought is always, “Wait, what kind? Spanish or Mexican?” While they’re both delicious sausages, they’re both actually quite different, so here’s what you need to know! How it’s made and sold: Mexican chorizo is a spicy ground meat sausage that is most commonly sold fresh and uncooked, either loose or in a casing, although dried versions do exist.
Aug 25, 2014
What’s the Best Meat for Carnitas?
One of my favorite meats to order at a Mexican restaurant is carnitas, hands-down. The meat is rarely dry — instead, it’s juicy, flavorful, tender, and, if I’m lucky, someone took the time to crisp it up a little too. If you’re making carnitas at home, can you use any cut of pork, or is there one that works best? Carnitas is made by braising pork, usually in lard but it’s also done in broth or stock for a lighter end result.
Jul 25, 2014
Recipe: Pulled Pork Sandwiches
A good pulled pork sandwich makes me happy down to my toes. It’s porky and rich, tossed with just enough sauce to tickle the ol’ taste buds. Top it with some coleslaw or leave it plain, I don’t care as long as I have a napkin to wipe my face. Come summer, pulled pork sandwiches are definitely on the menu. You can get your pulled pork any way that works for you.
Jun 4, 2014
Recipe: Easy Rosemary-Rubbed Pork Chops
in just a few minutes If you have a grill pan, this is a great time to use it. But if not, simply cook the pork in a heavy skillet such as cast iron. What doesn’t complement a pork chop? I love chops over polenta, or a bed of mashed sweet potatoes, but the truth is that I usually just pair this dish with whatever leftovers are in the refrigerator.
May 22, 2014
Video: How To Brine Pork Chops & Chicken Breasts in Just 15 Minutes
Do you shy away from cooking pork chops for fear of turning a pricey cut of meat into shoe leather? Fear no more! Brine small cuts of meat like pork chops and chicken breasts for just 15 minutes and they will always stay moist and tender. A brine is just a simple mixture of water and salt, though you can add some extra flavor to your pork chops with aromatics like garlic and rosemary.
Apr 22, 2014
Video: A Surprising Tip for the Best Bacon (With Less Mess)
Earlier this year we shared a surprising tip that we had just discovered: You make better bacon (with less mess) by cooking it in water. Weird, right? But it really works! We decided that it would be better shown in video — take a look! You can see more details on my first tests of this method here: Weird Tip That Really Works: For Perfect Bacon, Add a Little Water to the Pan Have you ever tried this?
Mar 7, 2014
Ten Ways to Make a Pork Butt Last All Week (Or Just All Day)
Though it’s one of my favorite big-party dishes, a slow-roasted pork butt is also an ingenious way to get food on the table all week long, or parsed out over a month or two. A typical five or six pound boneless pork butt will yield a nice pile of cooked meat. Once you have your mountain of shredded pork, the possibilities are almost limitless. Let’s pause for a quick pig anatomy lesson. A pork butt is not, in fact, the hog’s rear end. If anything, that’s the ham.
Feb 20, 2014
I Rendered Lard in My Slow Cooker, and It Was Easy!
Rendering lard was one of those things I had on my list: big, complicated cooking projects I wanted to try. Months ago, one of my favorite farmers’ market vendors offered me a bag of pork fat. Who wouldn’t take a free bag of pork fat? He suggested that I try rendering it and I couldn’t wait to give it a try. So why did I leave it in the freezer for so long? I figured I would need a whole day.
Nov 27, 2013
Recipe: Pork Chops Stuffed with Pine Nuts, Porcini Mushrooms & Pecorino
Laziness is occasionally the mother of very tasty invention. In this case, it was a desire for something other than my usual weeknight pork chops combined with a distinct lack of desire to actually…well…cook. Ahem. The solution — stuffing the pork chops with a mix of toasted pine nuts, dried porcini mushrooms, and a handful of snowy pecorino — is both the ultimate in convenience and the ultimate in deliciousness. It’s a win-win supper situation.
Nov 12, 2013
So You Don’t Like Turkey? Consider These Still-Festive, Still-Meaty Alternatives
My wife isn’t the biggest fan of turkey… which is a polite way of saying that she hates it! “She’s just never had a good turkey,” you might say. Au contraire mon ami, she’s had ’em done all the right ways from all the right people. Yet still, as far as she’s concerned, turkeys can pack its bags and jettison on a private plane co-piloted by Brussels sprouts and broccoli. Off to Never Neverland!
Nov 7, 2013
Fall Recipe: Wiener Schnitzel
I first discovered Wiener Schnitzel as a little girl eating “around the world” at Disney’s Epcot Center, and those two words still make me giggle. Funny name aside, it’s a classic dish that’s easy to prepare. Wiener Schnitzel, the national dish of Austria, is nothing more than pounded meat that then gets lightly breaded and fried.
Oct 28, 2013
Grilling Recipe: Teriyaki Pork Tenderloin
Despite years of wondering if I could — and should — make it on my own, I still turned to the easy packaged version when looking for an instant dinner. Even as a recipe developer, sometimes there are days when I just throw my hands up when it comes to cooking, and that’s when old habits die hard. But finally, I decided that I needed to develop my own recipe for this easy and tasty meal.
Jul 29, 2013
Holiday Recipe: Brown Sugar & Dijon Mustard Glazed Ham
For me — and for many Southerners, I presume — Easter is the first real mark of spring. We dress our houses and tables (and even ourselves) to impress, pulling out all the stops from the freshest flowers to the fanciest flatware. We join together to celebrate a time of joy, renewal, and life. And then we eat! Here’s a look back at my own Easter weekend celebration, with a recipe for a classic Southern ham, warm and glossy with a mustard glaze.
Apr 1, 2013
How Do I Cook Perfectly Tender Pork Chops?
How do you guarantee a tender, soft moist pork chop? I have a convection oven. Sent by Heidi Editor: One of my favorite ways of guaranteeing tender, juicy pork chops is to quickly brine them before cooking, like in this recipe: How To Cook Tender & Juicy Pork Chops in the Oven Readers, what are your best tips for cooking pork chops?
Feb 1, 2013
Recipe to Feed a Crowd: Pulled Pork Tacos
Oh my goodness, I am only going to say this once. I am so freakin’ glad Thanksgiving is over. Why might you ask? Because five days in San Francisco, Marin County, and beyond have really done a number on my waistline me. Between a complete Thanksgiving dinner in Georgia and another in Cali, plus a dreamy turkey noodle casserole, multiple bowls of white turkey chili, not to mention the barbecued oysters overlooking Tomales Bay, cheese straight from Cowgirl creamery in Pt.
Nov 26, 2012
Dinner-for-Two Recipe: Sage-Brined Pork Chops with Brown Sugar Glaze
Whether you’re planning a low-key holiday meal or sneaking in a midweek dinner date amid other holiday plans, put these tender pork chops glazed with brown sugar on your list. It’s one of those dishes that is so easy and so simple, and yet feels like a special feast all its own. A quick brine is one of my favorite ways to add flavor to thin cuts of meat like pork chops and also ensure that they stay juicy and tender during cooking.
Nov 19, 2012
Cheap & Easy Flavor: Smoked Ham Bone
It’s a zombie invasion! Oh wait, no…just a ham bone. Phew. While this may not be the prettiest of ingredients, it is an inexpensive way to round out a pot of soup and add an enormous boost of rich flavor while you’re at it. Skip the zombies, keep the meat. Ham bones are just the thing for a cozy winter meal.An average ham bone will weigh a few pounds and run you $4 or less. I most often see them smoked, like ham hocks or turkey legs, but you’ll sometimes find them fresh.
Oct 31, 2012
Recipe: Pork Stir-Fry with Asparagus and Sugar Snap Peas
Stir-fries aren’t usually the well-edited dishes you think about and shop for in advance. They are frequently renegade, use-up-what’s-in-the-fridge meals, which is part of their charm. But not so with this recipe. I chose these particular ingredients deliberately, picking up pork tenderloin for a mid-week treat and adding lots of fresh spring vegetables for crunch.
Apr 30, 2012
Pork Dumpling Soup for Lunar New Year
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.
Jan 20, 2012
Winter Recipe: Pork Ragu with Semolina Gnocchi
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.I diligently set aside Sunday as a time for personal rest and relaxation. Don’t expect me to brush my hair, and don’t even ask why I still have mascara on my face past noon.
Dec 5, 2011
What Else Can I Do With Boneless Pork Loin Chops?
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?
Sep 28, 2011
A Little Pink: USDA Lowers Temperature Guidelines for Cooking Pork
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? Today, the USDA cooled their previous recommended cooking temperature for pork by 15 degrees. They now recommend that pork be cooked to an internal temperature of 145 degrees.
May 25, 2011
Recipe: Rolled Grilled Sandwiches With Pork, Green Beans & Goat Cheese
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! My husband and I are just as busy as most of you.
Apr 12, 2011
Recipe: Grilled Pork Loin
I cook for a big crowd of people at least once a week — sometimes twice. And lately I have been relying on the grill, since it doesn’t heat up the kitchen. But sometimes I get a little tired of grilling individual pieces of chicken, or individual burgers that have to watched and tended. It’s nice to have some bigger, simpler options. This pork loin is one of those: Slap it on the grill, walk away, come back, feed a crowd. Well, that is a little deceptive.
Jul 14, 2010
Ingredient Spotlight: Guanciale
There’s no pretty way to say it: guanciale is cured pork jowl, plain and simple. This might sound like something best left to the Anthony Bourdains of the world, but that would be a mistake. If you like bacon, you’ll love guanciale. Trust us!Like bacon and pancetta, guanciale has a high fat to meat ratio. This translates into a meltingly tender texture with a deep, sweet-savory pork flavor.
Jul 7, 2010
Recipe: Lechón Asado (Cuban-Style Roast Pork)
An authentic Cuban sandwich must have roast pork in it to be worth its salt, and if you want to do it right, make lechón asado. It’s not just for sandwiches; this stands up on its own as a main dish with some rice and black beans.Lechón Asado (Cuban-Style Roast Pork)Ingredients:First, make the mojo marinade.
Apr 23, 2010
Quick Recipe: Garlic and Herb Roasted Pork Tenderloin
Pork tenderloin is a great cut of meat for quick weeknight suppers. It’s relatively inexpensive, widely available, and quick to prepare. Here’s one of our favorite ways to cook it: A quick paste of garlic and rosemary, a little salt and pepper, and high-heat roasting, and it’s on the table in just about 30 minutes!Sometimes we just buy tenderloin from the grocery store meat department, but we vastly prefer buying this from the butcher.
Mar 18, 2010
Ultimate Cheater Pulled Pork from The Splendid Table
We were craving pulled pork something fierce last week, so we got ourselves a nice pork shoulder and got looking for a good indoor recipe. We finally decided on a slow cooker pulled pork recipe from a book called Cheater BBQ: Barbecue Anywhere, Any Time, in Any Weather by Mindy Merrell and R.B. Quinn, which we discovered through this recipe reprinted a few years back on The Splendid Table radio show. And, people? You have got to try this recipe! The recipe is a snap.
Feb 17, 2010
Word of Mouth: Porchetta
Porchetta, noun: A Southern Italian dish of roasted suckling pig stuffed with wild fennel and garlicFriends of ours who have traveled in Italy come back singing praises about this iconic Italian dish – making us grind our teeth in envy. This is one culinary adventure we’d love to have!Porchetta is traditionally made with a whole suckling pig that has been deboned, stuffed, and rolled back into shape. The head, legs, and trotters are also often left on.
Jul 31, 2009
How To: Use An Orion Cooker
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), but the Orion has since become our right hand man outdoor cooking apparatus. It cooks bbq staples in record time and turns briskets into a a 60 minute process, instead of dedicating 8 hours of your weekend tending coals and temperatures.
Jun 24, 2009
Ingredient Spotlight: Lardons
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 restaurant menus! Here’s how you can use them at home…Lardons were originally used to add fat and richness to lean cutsAlong the way, someone realized that these little lardons (or lardoons) were quite tasty when cooked until much of the fat is rendered out.
Mar 19, 2009
Recipe: Rigatoni with Shredded Pork in Mustard Cream Sauce
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-alone meal. But we like to set aside some leftover meat, free from its braising sauce, and save it for other meals throughout the week. This is a good one that’s super easy and has a really unexpected flavor.The idea of a mustard cream sauce came from a recipe in Food & Wine.
Mar 18, 2009
Food Science: How Meat is Cured
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 trip. What does “cured” mean for these different products? Let’s take a look.Curing is actually a general term referring to any process that helps preserve meat. It can mean salting, brining, aging, drying or canning.
Mar 17, 2009