Thick, Niman Ranch pork chops were on sale at Whole Foods this week for less than $5 a pound. I grabbed a couple in anticipation of this dinner: chops braised in our homemade sauerkraut. The kraut was fermented months ago and has been waiting in the fridge for the appropriate moment. I sliced an onion […]
Tags:braise·pork·sauerkraut
So many methods of making pot roast are disappointing. The meat too often comes out of the oven dry and tough. I’ve settled on traditional Jewish cholent as our preferred method of cooking a piece of beef shoulder for a long time, braising it in a heavy pot with beans and barley. The result is […]
We don’t make beet greens often because there just aren’t enough of them on the typical bunch of beets you buy in the store or at the farmers market. But this morning I cleared out a whole bed of beets that had been planted last August. (Yes, you heard right–last August.) My haul was quite […]
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