Though it’s one of my favorite big-party dishes, a slow-roasted pork butt is also an ingenious way to get food on the table all week long, or parsed out over a month or two. A typical five or six pound boneless pork butt will yield a nice pile of cooked meat. Once you have your mountain of shredded pork, the possibilities are almost limitless.
I once read that if you ask a guy what his favorite item of clothing is, he would pick the oldest thing he owns — some t-shirt he’s had since high school or nearly threadbare sweats. And if you ask a woman, she usually picks the last thing she bought. [Nobody mentioned four year-olds but obviously: fireman hat.] Gender stereotyping copy aside,* when it comes to recipes, this has me down to a T: my favorite thing to cook is usually the last thing I made. Because of this, I fail 100% of the time at “content-planning strategies” [or as it sounds in my head when I read phrases like this: blargle-blargle blargle] because while I’m supposed to be telling you about this great dish I made last week for Valentine’s, I only want to talk about what I made for dinner on Tuesday night. Because it’s my new favorite everything.
When I first read about stuck-pot rice many years ago, I guffawed a bit, because who needs a recipe for that? I come from a long line of cooks that cannot make rice without burning it; any night where rice is on the stove ends with a gunked-up pot soaking overnight in the sink. It’s tradition; one day I will teach this guy too!
… Read the rest of stuck-pot rice with lentils and yogurt on smittenkitchen.com
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Núria Farregut posted a photo: cloister in barcelona
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Whoever said French toast had to be sweet? This savory version — spiked with Parmesan, mustard powder, garlic, and hot sauce — is perfect for a Saturday brunch, Sunday lunch, or even a quick weeknight dinner. I’m thinking breakfast (and “B for D”) just got a whole lot tastier!
Some cooking tips are so potentially mind-blowing, they cross language barriers. Such is the case with a video from China we shared a couple years ago, which showed a woman using an empty plastic water bottle to separate an egg cleanly and quickly. No English translation needed. This trick looked awesome.
But does it actually work? In my continued quest to put the web’s most intriguing tips to the test, I had to try out this trick for myself.
We’re major fans of anything that makes life better in the kitchen, be it a smart organizing trick or, as is the case here, a few genius cooking tips that are both surprising and awesome. Did you know you can regrow scallions on your windowsill? Or that you can make ice cream with only one ingredient? Do you know the one tip for perfect bacon, or the best way to keep guacamole from turning brown? We’ve got it all here for you, friends, but beware: these cooking tips may just change your life forever.
Núria Farregut posted a photo: Delicious pasta dish
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