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When you’re having a crowd, a popular main course and fuss-free recipe is pulled pork. Pulled pork is a method of cooking where a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be “pulled,” or easily broken into tender pieces. This recipe…
Continue reading “RECIPE: Slow Cooker Pulled Pork”
Italian for “cooked cream,” it is a light, silky-smooth egg custard made with heavy cream and gelatin and typically served with fresh fruit or a fruit purée. Panna cotta originated in the Piedmont area of northern Italy, a region known for its cream. Smooth, silky and creamy, panna cotta is less rich than other types…
Continue reading “RECIPE: Pomegranate Panna Cotta”
Here’s a way of getting nutrient-packed broccoli rabe into something everyone loves. Make garlic bread using the greens and garlic butter. Nothing could be easier—or harder to resist. If you keep a supply of broccoli rabe purée on hand, it takes no time at all to assemble. Make it peppery—or not; top the garlic butter…
Continue reading “Broccoli Rabe Garlic Bread Recipe & The Rabe Vs. Rapini Difference”
We love panettone, an Italian yeast bread filled with candied citron, lemon zest, and raisins (and sometimes other ingredients). If we get too much of it to toast for breakfast or top with ice cream for dessert, we make other favorites, such as Panettone French toast, Panettone grilled cheese, and panettone PB&J sandwiches. And then,…
Continue reading “RECIPE: Panettone Stuffing & More Panettone Recipes”
Oh give us some figgy pudding (photo courtesy Gerry Lerner | London Lennie’s. Christmas pudding is an English tradition. It has been celebrated in song since at least the 16th century. Thought to bring luck and prosperity to all those who share it, it is typically made five weeks before Christmas, on or after…
Continue reading “Mexican Christmas Pudding Recipe: Budin de Rompope, Eggnog Pudding”
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