I’ve had pork shoulder (or butt) on my mind lately and sure enough, there it was in the meat case at Whole Foods the other day. Big, beautiful roasts. And at $3.69 a pound, it seemed like a bargain as well. I couldn’t resist, and took home a roast a bit under four pounds. Now to cook […]
Tags:braise·pork·sauerkraut
Richly unctuous, oxtails are a great satisfaction on a cold winter’s night. They must be cooked slowly, preferably in some sort of braise. We had some last night over mashed turnips drenched in a sauce from the pot juices infused with red wine. Such a simple dish, the meat delivered quite economically by our local dairy, yet […]
Don’t forget to eat the stems I have a confession to make: I have never cooked green chard before. The Swiss chard we grow is the “rhubarb” or beet red variety. I like it for its slightly sweet, beet flavor. But I was forced to confront my lack of knowledge about the other, more common […]
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