william L.cider braised pork shoulder with caramelized onion and apple comfit is mmmmm! so fantastic that my taste buds are still tingling hours afterI made this last weekend and neither of us could stop raving about it. Leftovers were eagerly eaten and we yummed our way through.I made this last weekend, and couldn't stop talking about how good it was--although the title suggests some degree of difficulty it really was quite easy.
I also only had three onions and no granny smiths on hand, so used three onions and two pink lady apples, with a tablespoon of cider vinegar to make up for the apple sweetness . Otherwise, as written. It was totally delicious, and I will make it again as soon as Thanksgiving is over...Just made this and really enjoyed it! I actually liked it better the next day I think. I would recommend skimming the refrigerated fat off before reheating it. Worked really well.
_katsaturday I want!!
Did you know that Pigs are good beings? Is it good to participate in the cycle of enslavement, abuse and murder of good being for pleasure? Of course not! It’s EVIL! Now that you know that, if you ever buy or sell pork again you will become pure evil and never be good!
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Curried Chickpea Sandwich Recipe on Food52I'm not one to go on about the power of The Universe, but certain things are clearly meant to be. Like meeting your best friend, or your true love—or a humble yet oddly compelling little sandwich. (Just me?) I can’t with total confidence tell you how this sandwich came into my life (that Universe thing again). But I do remember a recipe mysteriously appearing on my desk at work a few years back: a single torn-out page from The Oz Family Kitchen cookbook, about a curried chickpea spread. Deeply acquainted with the Oz oeuvre I am not, but I’ve never met a chickpea I didn’t like. And so I thought, “I should probably try that sometime.” A few weeks later, I did—and then again, and again, until I’d made it maybe a hundred times. Fast forward nearly three years, and I’m still making that sandwich. The reason is simple: I can’t get over how good it tastes, considering how easy it is to make. The way it comes together reminds me of what I like most about tuna fish or egg salad sandwiches: basic ingredients yielding a totally satisfying—and endlessly riffable—result. You combine chickpeas with tangy red wine vinegar and creamy mayo. Add celery’s crunch and a little zing from shallot, along with some earthy-sweet curry powder and turmeric, plus parsley for brightness, and boom: You’ve hit the savory-tasty-filling trifecta. I didn’t start off making this sandwich because it was cheap, but along the way I realized how very cheap it is. Which I thought was pretty great—because life is expensive, and by life, I mean lunch. A pound of deli turkey can set me back $19.99 at the unapologetically bougie market in my neighborhood, and $10 equals an only-okay salad near my office. At least a couple of days a week, this sandwich makes for a better, thriftier option all the way around. Here’s how the math works out on that $1.89 (numbers are based on my most recent grocery run, but they’ll obviously vary by store). There are some startup costs in the form of spices and such, which co Which of your cookbooks is this in? I don't recall seeing this one. My favorite sandwich 🥪
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Macau-Style Portuguese Chicken Rice Recipe on Food52The only reason I went to Double Chin, a Hong Kong-style cafe in Boston's Chinatown, was to get an Instagram-worthy picture of their signature dessert. Yet by the time I left, it was another dish—a very un-photogenic one—that captured my heart, tummy, and soul. I don't even remember what entree I actually ordered for myself. (Thank you for letting me share your lunch, Alvin!) After one bite of this dish I knew I had to try to make it at home. The dish starts off with a layer of chicken fried rice, which is then topped with a mild coconut curry sauce and finished with a sprinkling of shredded cheese. Then everything goes under the broiler until it gets all bubbly and gooey. This is pure comfort food, my friends. I know it's kind of strange to have cheese on an otherwise Asian dish, but there's actually a pretty strong tradition of Western ingredients being assimilated into Eastern cuisine, long before the more recent spate of fusion restaurants began trending in the United States. Think of the ubiquitousness of mayonnaise in Japanese dishes, cheese on Korean ramyun and ddukbokki, sweetened condensed milk on Hong Kong-style French toast, or Spam in Hawaiian musubi. I thought it was interesting that when I was looking for recipes for this dish online, a lot of them just listed 'shredded cheese' as the ingredient, without any reference to what kind of cheese. So I ended up referring to Lady and Pups' Macao's Portuguese Fried Rice Gratin recipe, because 1) I love everything else she does, and 2) it seemed the most similar to what I had at Double Chin. I used chicken instead of fish and marinated it beforehand. I used chicken breast because I prefer white meat, but feel free to use chicken thigh meat if you prefer dark meat. I also made a couple of other modifications to her recipe based on what I had on hand (fewer scallions, water instead of milk) and taste preferences (half the amount of shallots, provolone instead of Gruyere). Please note that this makes quite a b Looks amazing....the cheese though....😼
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“Sourdough” Chocolate Chip Cookies Recipe on Food52Whenever I’m within a two (ok, maybe four) block radius of New York’s Chelsea Market, I make an excuse to pop in to Amy’s Bread for a crusty, dark chocolate-studded sourdough twist. If I’m lucky, I can snag one still warm from the oven, gushing with bittersweet chocolate. But I’m not always around the block from Amy’s, and I wanted (needed) a faster fix. The problem? I don’t bake bread. I like baking confections of all kinds—cakes, cookies, blondies —but I leave bread to the pros. Between the proofing, punching, kneading, and rising, it’s all just a little too much for my skill level. Instead, I decided to translate the sweet-tangy flavors into something I love to bake (and eat!) more than anything else: chocolate chip cookies. One thing I know about bread baking is that you need a quality sourdough starter, a fermented mixture of water and flour used to leaven bread. Most starters take weeks to get just right, but to keep it simple, I came up with a solution, a 'faux' sourdough starter. This imposter starter isn’t fermented enough to make a loaf of crusty bread, but we are just making cookies here. After two days, it’s got enough of a subtle sour flavor to give the cookie that pungent sourdough punch I’m looking for. Making this starter is simple. Mix together some flour with some warm tap water in a large glass jar. Place the lid or kitchen towel on top, leaving it slightly ajar so the starter can breathe. Let it work its magic for two days in a cool, dark place, like a cupboard. The mixture won’t look any different until day two, when it will start to form big bubbles and nearly double in size. To enhance the sourness, I use rye flour, which has more microorganisms and ferments more quickly than all-purpose flour. (Thanks to The Perfect Loaf for this helpful tip!) To up the tanginess even more, I replaced the vanilla extract typically found in a chocolate chip cookie recipe with distilled white vinegar. It adds a sour flavor and tender bite. The cookie doug
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Magical Coffee Recipe on Food52This recipe was inspired by a drink I love at a local cafe. (Theirs is 'magic coffee.') After my first taste, I went home and immediately started tweaking a recipe. They brew the coffee hot, but since it was summer and I am lazy, I wanted to use a cold-brewed coffee base, and I started with a recipe from the Times. There's lots of room for variation depending on what flavors you like--I did a Scandinavian version with white sugar, almond extract, and crushed fennel seeds too. 💥Pumpkin oil time💥 Special 10% discount💥 Love the part it says “ Drink, die of happiness” 😅
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Chicken Pot Pie (with Crust on the Bottom!) Recipe on Food52This was one of my favorites as a kid, one of the first meals I made on my own, and one that I’m constantly reinventing to make even better. It triggers so many happy food memories! The key to my version is having crust on the top and bottom—and getting that bottom crust browned and crisp before it gets soaked with sauce. I bake the crust alone, then spoon the hot filling over one piece and top with another. I love the way the crust stays flaky (yum) and doesn’t have that gooey raw dough layer (blech). Plus, it makes it great for entertaining. You can bake the crust early, keep the filling simmering, and just combine them when you’re ready to serve. Comfort food! Like my recipe
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The Onion’s Independence Day Fireworks SpectacularOh, wow, look at that! Yeah those are neat This one is largely just sad lmao
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