Appetizers & Snacks
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SaucesTips & ToolsWild Caught / Foraged
We're having another bout of chilly rainy weather here at the seacoast so our food mood turned to the sort of yummy comfort food that fills the kitche...
I love having leftover roast pork in the house. There are so many satisfying things that can be done with it, especially in the dead of winter when we...
In the fall apples always start to push their way into my menus, and the combination of roast pork, apples and onions is a classic that I love. Add ro...
This soup is my reinterpretation of the taste of Poland as I remember it from the small local restaurants of Warsaw: a rich broth with pork, barley an...
Porcini mushrooms! Someone once called them "one of God's greatest gifts to humanity" and I certainly concur. Although the fresh ones are almost never...
This dish exemplifies all I love about what food blogging and food blogs have contributed to my cooking. The other day I was reading and nodding my he...
MFriday night I helped my friend Joe take his first run at making sausage with his new food grinder attachment to his KitchenAid stand mixer. We boug...
There are hundreds of versions of this basic formula, mostly related to regional traditions, each of which seems to have the force of downhome religio...
I know the barbeque police are going to be all over me for this, but sometimes I don't want to spend all day smoking ribs, so I developed this easy sh...
I've been experimenting with braised fennel lately, and finding that it makes a luxurious and tasty bed for seared meat and fish. The distinctive liqu...
Well, there's nothing easier than this, and it's pretty hard to beat. Boston butt is cheap and the result is irresistible. Some people brine the pork ...
Comfort food, of course, is the time-honored remedy for the crabbiness that blooms when cabin-fever has been hanging around too long, so this spicy, h...
Pork roast, for me, is about as good as cold weather cooking gets, even with the challenges inherent in today's overly lean pork. The stuffing adds ba...
Brining pork before cooking is a traditional way to tenderize and add flavor to pork. This method has become more important in recent years as pork ha...
This pan-roasted pork tenderloin makes an easy midweek supper. The combination of fennel, garlic and other spices brings a satisfying flavor to the me...
On our last trip to Italy, we spent ten peaceful days in a thoughtfully converted farm structure in the middle of a vineyard just outside San Donato i...
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