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.
Grilled Marinated Lamb Chops with Giant White Beans | JBF Award winner Tony Mantuano marinates these delicate lamb chops in red wine before grilling to give the meat a deep purple hue and spectacular flavor.
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.
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.
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.