Never baked a ham for Easter before? Never fear. This guide will help take the mystery out of shopping and baking the perfect ham for the holidays.
To make this recipe, cut a pocket in thick-cut pork chops. Stuff with prosciutto, cheese, and fresh sage. (Yep, this is pig stuffed with more pig.) Sear on both sides to develop a flavorful, brown crust, then finish in the oven. That’s it.
Based on Ina Garten’s fabulous recipe, these meat loaves pack huge comfort-food goodness in a small package. They’re a great thing to serve at a dinner party. I mean, come on: Who wouldn’t love a little meatloaf, made just for them?
This post could also be titled: How to Find An Oddly Butchered, Bone-In Pork Loin Roast, Chisel Away at It Like It’s the Statue of David, and Turn it into a Lovely Roasted Rack of Pork Worthy of Company.
I know. Here I am again, going on about bacon. (I can admit it. I might have a problem.) Ever since I made candied bacon with a chili and peach jam glaze a few weeks ago, I can’t get the stuff of my mind. This time, I wanted to try a different method. (All in the name of science, you understand.)bacon, candy, maple
What’s better than a bacon, lettuce, and tomato sandwich? How about a BLT loaded with thick-cut bacon, paper-thin prosciutto and peppery watercress—then slathered with thick, tangy homemade mayonnaise? Here’s how to build a nice, fat sandwich that not only tastes great, but is designed to stay together when you eat it. Now, you’re going to […]bacon, mayonaisse, prosciutto, tomato, watercress
Well, hello! It’s so good to be back in the kitchen! So one of the first things The Angry Chef did when we got back from the country was get to work cleaning up the grill and getting it ready for summer. While he was outside, I whipped together one of my all-time favorite burgers. […]BBQ, burger, pork