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.

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 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.

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.

Lobster Tramezzini | Inspired by the classic Venetian tea sandwich, these tramezzini by Mark Ladner will be a hit at your next cocktail party.

Lobster Tramezzini | Inspired by the classic Venetian tea sandwich, these tramezzini by Mark Ladner will be a hit at your next cocktail party.

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.

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.

Chef Barbara Pool Fenzl says the secret to making caramel is not to touch it. Put this secret to the test by making her dish that was featured during James Beard Foundation’s Taste America Tour presented in association with The Ritz-Carlton Rewards Credit Card.

Chef Barbara Pool Fenzl says the secret to making caramel is not to touch it. Put this secret to the test by making her dish that was featured during James Beard Foundation’s Taste America Tour presented in association with The Ritz-Carlton Rewards Credit Card.

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.

Twice Cooked Pork

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.

Slow-Cooked Pork with Spanish Paprika and Sweet Spices | Cardamom and pimentón give braised pork shoulder a hint of smokiness and the slow-cooking process allows the spice mixture to add intense flavor.

Slow-Cooked Pork with Spanish Paprika and Sweet Spices | Cardamom and pimentón give braised pork shoulder a hint of smokiness and the slow-cooking process allows the spice mixture to add intense flavor.

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If you're looking for easy comfort foods, try Martha Stewart's slow-cooker recipes! From loaded baked potatoes to beef stew, Martha Stewart's slow-cooker recipes make easy, satisfying all-in-one meals. Slow-cooker recipes also mean quick cleanup!

One of my favourite ways to enjoy pork shoulder is a Greek dish my mom made for us often called Herino me Selino.

One of my favourite ways to enjoy pork shoulder is a Greek dish my mom made for us often called Herino me Selino.

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