Braised Pork Belly with Kohlrabi Slaw | This recipe from 2015 JBFA Rising Star nominee Tanya Baker features succulent pork belly paired with a tangy and bright kohlrabi slaw. To get extra flavor from the pork-belly cure, toast your spices in a dry pan over low heat for about 5 minutes.
For the best stews, use lamb shanks simmered slowly on the bone Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread
Twice Cooked Pork _ Twice cooked pork(回锅肉) or Double cooked pork belly is one of the most famous dishes of Sichuan cuisine. There is an interesting saying that if you do not eat twice cooked pork, then you have never been to Sichuan.
Farro Pasta with Chanterelles, Shallots, Thyme, and Farmer Cheese | Whole milk kefir gives this nutty farro pasta a slight but welcome tang, while chanterelles or other wild mushrooms add an earthy flavor.