In a large enameled cast-iron casserole, cover the pork chunks with 1 inch of cold water (about 12 cups). Add the salt and bring to a boil over moderately high heat. Reduce the heat to moderate and simmer until the pork is tender, about 1 hour and 15 minutes. Using a slotted spoon, transfer the
Serves 4-6 Author Notes I’ve always been intrigued by the early modern European use of restorative and medicinal soups, which I explored for my senior work at Bennington College. The whole idea behind soups and broths as medicine was that they would allow solid foods to be boiled down and the patient would then be
Serves 4 Author Notes One of my all time favorite food memories is my first experience eating truffles in Italy. My husband and I were in Verona and we stumbled upon a tiny restaurant hidden in an alley behind the ruins of an ancient coliseum. We peeked in, it looked great and we made reservations
Savory-sweet acorn squash cook up tender and buttery in this simple, go-to recipe that is ready to become the backbone of all your fall and winter meals. Updated on November 7, 2022 Photo: Greg DuPree Brown sugar, flaky sea salt, and unsalted butter melt together to create a slightly sweet, slightly salty sticky glaze that
Homemade ice cream is pretty awesome, right? Throw in some Easter candy and you’ve got a little treat perfect for springtime celebrations! Homemade Ice Cream For your convenience, this post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. You’ll need an ice cream maker for this one – and I have been
Make the dumplings In a food processor, pulse the chives, ginger, garlic, soy sauce, rice wine, brown sugar, both sesame oils and 1 teaspoon of salt until finely chopped. Transfer to a large bowl; mix in the pork. Line a large baking sheet with parchment paper. Spoon about 1 tablespoon of the filling into the
Serves 8 to 10 Author Notes As usually happens with gourmet recipes which become popularized, those of the ingredients that were rare, expensive, seasonal, or difficult to prepare were gradually replaced with cheaper and more readily available foods, until it evolved into the dish we know today. There are a few variations of the recipe.
In a large saucepan, heat the coconut oil. Add the onions and peppers and cook over moderate heat, stirring occasionally, until tender, 10 minutes. Add the curry paste and cook, stirring, about 2 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the sweet potatoes and 2 quarts of water
