This recipe for Pineapple Pork from Simple by Jean-François Mallet (no recipe has more than six ingredients) delivers great flavor with just soy sauce, pineapple and fresh cilantro. Pork chops are pan-fried and then finished in a bath of soy sauce, chunks of pineapple and sprinkled with freshly snipped coriander.
Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.
Hoagie, grinder, submarine, or hero -- whatever you choose to call those long, usually drippy, and always delicious meals in a bun, this recipe is one you can make your own. Chickpeas are combined with ground meat, basil, and Parmigiano-Reggiano to make tender meatballs, which are just as good served atop pasta, too.
Something about the temperature contrast of the hot, salty dog and cold, bracing sauerkraut, and the thick layers of intermingling fat in the form of avocado and mayo, just clicks.
In the vacation resort of my imagination, I’m presented poolside with a cigar box full of salty breakfast sausages rolled up like robustos in golden-brown pancakes, along with a footed tureen of warm maple syrup.
Pork loin is flattened and then rolled with a mix of creamy ricotta, bright tomatoes, garlic, fresh herbs and lemon.
This dish simply speaks to us—a recipe that uses traditional Korean flavors but with a preparation that is wholly American.
We prefer the subtler flavor and larger size of lamb labeled “domestic” or “American” for this recipe.
Next to our hummus, this is the dish that put Zahav on the map.
If Mexican colonists laid down roots among the Old World delicatessens of New York City, I like to imagine that this is the taco they’d cook.