Pinterest • The world’s catalogue of ideas

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.

Chef Hugh Acheson slow cooks the onions using a bit of butter to bring out their natural sugars in this recipe that was featured during the James Beard Foundation’s Taste America Tour presented in association with The Ritz-Carlton Rewards Credit Card.

Try your hand at a this refreshing culinary creation from Chef Rocco DiSpirito, featured during the first stop on the James Beard Foundation’s Taste America Tour presented in association with The Ritz-Carlton Rewards Credit Card.

A perfect dish for this time of year. Try this recipe from Chef Gavin Kaysen that was featured during the James Beard Foundation’s Taste America Tour presented in association with The Ritz-Carlton Rewards Credit Card.

from barefeetinthekitchen.com

How To Cook Crackling Pork Belly

Recipes for how to cook crackling pork belly in the oven and for pan-fried pork belly in just 15 minutes!

Did you know that wild-caught Alaskan salmon freezes well because it comes from very cold waters? Try this seared salmon recipe from Chef Michel Mischan that was featured during the James Beard Foundation’s Taste America Tour presented in association with The Ritz-Carlton Rewards Credit Card.

Pork Belly with Apple Cider Jus | This playful pork-belly appetizer features some disguised garnishes; your guests will be pleasantly surprised when they take a bite.

Braised Lamb Belly with Jalapeño Vinegar | This decadent dish gets a jolt from a spicy vinegar that cuts through the fattiness of the rich and luxurious lamb belly.

Chef Thierry Rautureau shared his steamed mussel dish during the James Beard Foundation’s Taste America Tour presented in association with The Ritz-Carlton Rewards Credit Card. A good rule of thumb for preparing mussels is that they only take 3-5 minutes to cook and you should discard any that haven’t opened after 5-6 minutes.