Adapted from a Plated recipe, here is a quick chili with amazing flavor and texture. You can tailor the "meat" to your audience. For example, the plant-based Beyond Burger can be crumbled and sautéed, then added to this chili. You can add grated cheese and dollops of full-fat … [Read more...]
British-Australian Sausage Rolls
Sausage Rolls are treats in England and I make some for Dan every year, sometimes for Boxing Day and sometimes for his birthday. I have tried and tried to make good sausage rolls, handicapped by never having actually eaten one on its home turf. For several years I labored over … [Read more...]
Basic Spaghetti
I love pasta and at least every week or two spaghetti with tomato sauce shows up on our dinner table. My go-to tomato sauce is based on an old Cooks Illustrated recipe for Spaghetti Puttanesca from March & April 2002. Since Grandpa is a vegetarian, we don't put meat in the … [Read more...]
Low and Slow Pork Butt in the Big Green Egg
Adapted from Virginia Willis, via Big Green Egg, here is the recipe that got me going with the Big Green Egg. I have been a fan of Eastern North Carolina pulled pork since the first time I tasted it in 1965 at the legendary Parker's Barbecue of Wilson, North Carolina. A full … [Read more...]
Porchetta Pork Roast
From Melissa Clark in the New York Times, here is an unbelievably delicious pork roast for your festive table. Melissa says: This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make … [Read more...]
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