Ingredients
Over the years, I've made mental notes of interesting recipes I've read for pork shoulder rubbed with various combinations of garlic and chiles and slowly roasted in a covered casserole until the meat was falling off the bone. The spoon-soft meat was then rolled in tortillas, Mexican style, with cilantro and avocado. An organic pork shoulder at my local market inspired me to finally experiment with the idea. I rubbed the pork in an improvised seasoning mix with the flavors of mole sauce—ancho chile, cinnamon, and clove—and roasted it slowly in a sealed pot. The pork was delectable: succulent, tender, utterly satisfying, a practically effortless way to serve a crowd. If affirmed my love of slow roasting as a great technique for cooking meat.
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An intriguing mixture of flavors characterizes this complex salad, with sweet, sour, pungent, and fruity blending in a sauce that shows its Chinese origins with soy sauce, plum sauce, and sesame oil. It makes a light but satisfying summer meal or an exotic addition to the buffet table.
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Copyright 1997 Lynne Rossetto Kasper, All Rights Reserved
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Piperade is a Basque specialty, a stunning saute of red, green, and yellow bell peppers scrambled with eggs fortified with paprika.
Ingredients