Apply liberally. Add some olive oil, salt, pepper.
Cook in the morning, low and slow, for as long as you can.
Pork shoulder marinating promises pleasure later.
There are a hundred ways to make a frittata. It’s one of the easiest breakfast or dinner dishes you’ll ever find. Sauté up some vegetables (try potatoes or asparagus, or both), add some whisked eggs, some salt, a little cheese. Then throw it into the oven to cook fully. Eat.
Still, we hope you’ll listen to us when we say that the best way to begin a frittata is to fry up some bacon, set it aside, and throw the vegetables into the hot bacon grease.
Gaby Dalkin has a heart of gold. And a darned fine palate.
We’re biased. We’re friends with Gaby and happy to be so. She’s talented — a professionally trained chef and food photographer and stylist — and warm-hearted and hilarious. We’re biased.
However, one look at this spinach and feta-stuffed pork tenderloin and you’ll be biased toward her too.
After seeing this photo, I want some lonzino. Now.
Sadly, it takes at least a month to cure and dry lonzino, according to our friend Matt, who writes Wrightfood (along with his lovely wife, Danika). Matt has, in the past two years, gone crazy for charcuterie.
You may understand. If you have eaten prosciutto or salami, chorizo or coppa, you have gone crazy for charcuterie too.
Matt, however, has gone several steps farther. He makes his own charcuterie, including this lonzino.
He’s a good friend to have.
photo from Savory Sweet Life
I don’t think I can say anything that will add to this photo. Our friend Alice at Savory Sweet Life created something incredible here.
All I can say is that I just wish it were warmer to enjoy this pork salad more fully.
Ah what the heck. Even if it’s cold and rainy, I’m still making this Vietnamese Inspired Barbecue Pork Salad.
photo from Three Many Cooks
“I watch the man quickly assembling our sandwiches – he has done this ten thousand times. Probably more. Sliced, hot bun, cubes of crispy, melt-in-your-mouth, slow-cooked pork which break apart like flakey salmon when he gently mashes them with the back of a fork into the bun. Then he adds a layer of sweet, fried plantains, followed by a generous helping of a creamy habanero mayonnaise. In one quick motion he slices the sandwich in half, wraps it in silver paper and practically tosses them to us as he grabs for the next bun.”
If you’re not hungry after reading that, I’m not sure what to say.
More sandwiches for the rest of us.
Three of our favorite cooks — Pam, Maggy and Sharon — make up Three Many Cooks. Filled with delicious food, sharp insights, and stories from these three women’s lives, Three Many Cooks is a constant source of pleasure. Pam is Pam Anderson, the former editor of Cook’s Illustrated magazine. And she raised her daughters, Maggy and Sharon, with a love for food and family that echoes ours. This is our kind of website.
Maggy’s husband, Andy, recently came home to tell her he had eaten the best sandwich of his life. Incensed that it wasn’t one she had made him, Maggy insisted he take her to the sandwich shop. (Tina’s, in midtown Manhattan.) She humbly agreed with him.
And then she went home to make up this pork sandwich and graciously give us the recipe.
photo from shutterbean.com
That pulled pork sandwhich? SHUT UP.
(That’s a high compliment for food around here.)
But really, shut up isn’t the right phrase here. Instead, it’s Shutterbean.
Tracy Benjamin is one of our favorite people. Cheerful, hilarious, and a darned good mama, Tracy cannot stop making me smile.
And she knows good food too.
Enough of me talking. You should go to this post and start preparing your pork shoulder now.
We went away for the weekend, to do a reading on an island not far from ours, and to have a night’s getaway.
We chose a little inn at random for a night away. The Inn at Vineyard Lane. We’re so happy we went there.
Not only were the accommodations spacious and comfy, but the breakfast the next morning? This.
That strata was gluten-free, for me. That bacon was perfectly crisp.
I love weekends away.
We are lucky to live where we live. There are some amazing people on this little rural island off Seattle.
One of our favorites is Kurt Timmermeister, former owner of Café Septieme in Seattle and now a dairy farmer. His book, Growing a Farmer: How I Learned to Live Off the Land, is an understated, compelling account of stumbling into a life of farming in this modern age.
Honestly, it’s one of the best books about how food is grown in this country that I have ever read. You need to read it.
And when we went to visit Kurt, just after his book came out, we sat in his beautiful kitchen building, talking. Jorge, the wonderful man who cooks with Danny at his restaurant a couple of days a week and takes care of Kurt’s cows the other days of the week, had roasted this pork shoulder. It was, of course, from one of the pigs Kurt kept on the farm.
We’d never tasted a pork shoulder that tasted like this before.
We usually eat pork chops seared fast and finished in the oven. They’re juicy and delicious, especially that crisp bit of fat on the edge.
This time, we seared the pork chops then set them aside. Next we cooked onions, added sage, and dried apricots, and poured in stock. Plop the pork chops on top and stick it in the oven for 10 to 15 minutes.
Pork chop casserole.