Food

The main course

  • Recipe: Cider-braised pork with fennel

    Recipe: Cider-braised pork with fennel

      Total time: 3 1/2 hours Servings: 8 5- to 5 1/2-pound boneless pork shoulder butt, tied 4 cloves garlic, cut into slivers Salt to taste Cracked black pepper to taste 6 tablespoons olive oil, divided 3 leeks, tops removed, cut in half and sliced (about 2 cups sliced) 1 cup diced carrots 2 cups...

  • Recipe: Lamb shanks with Merlot

    Recipe: Lamb shanks with Merlot

      Total time: 2 hours, 50 minutes Servings: 4 1/2cup dried plums 1/4cup Port 4 lamb shanks (about 5 pounds) 2 cloves garlic, peeled and halved Salt and pepper to taste 1/2 cup flour 1/4cup olive oil 1 cup diced red onion 1 carrot, chopped 1 stalk celery, chopped 2 cloves garlic, minced 1 1/2 teaspoons...

  • Recipe: Curried lamb pasties with spicy sweet potato and tamarind

    Recipe: Curried lamb pasties with spicy sweet potato and tamarind

      Curried lamb pasties with spicy sweet potato and tamarind Total time: About 1 1/2 hours, plus cooling time for the filling Servings: Makes 6 hand pies. Note: Harissa can generally be found at gourmet and cooking supply stores, as well as select well-stocked supermarkets. Tamarind paste is available...

  • Recipe: Tokyo-style beef sukiyaki

    Recipe: Tokyo-style beef sukiyaki

      Tokyo-style beef sukiyaki Total time: 40 minutes Servings: 4 to 6 Note: Broiled tofu and itokonnyaku noodles are available at Japanese markets. Sliced rib-eye is generally available at Japanese and Korean markets; you could also ask your butcher to slice it. To slice the meat yourself, freeze...

  • Recipe: Pork belly and greens hot pot

    Recipe: Pork belly and greens hot pot

      Pork belly and greens hot pot Total time: 30 minutes (plus 1 hour, 15 minutes for the dashi) Servings: 4 to 6 Note: Adapted from "Japanese Hot Pots" by Tadashi Ono and Harris Salat. Konbu (kelp for stock), dried bonito flakes, usukuchi soy sauce, negi (Japanese green onions) and the greens mizuna...

  • Recipe: Duck gyoza hot pot

    Recipe: Duck gyoza hot pot

      Duck gyoza hot pot Total time: 1 hour, 20 minutes Servings: 4 to 6 Note: Adapted from "Japanese Hot Pots" by Tadashi Ono and Harris Salat. White miso (soy bean paste), nira (garlic chives), ra yu (chile oil), konbu (kelp for stock) and negi (Japanese green onion) are available at Japanese markets....

  • Recipe: Moroccan lamb tagine with melting tomatoes and onions

    Recipe: Moroccan lamb tagine with melting tomatoes and onions

    Moroccan lamb tagine with melting tomatoes and onions Total time: 3 hours and 45 minutes Servings: 4 to 6 Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert. She recommends a glazed earthenware or Flameware tagine, or a 10- or 11-inch Spanish cazuela with a cover. She also recommends...

  • Recipe: Basturma

    Recipe: Basturma

    Basturma Total time: 3 hours and 40 minutes Servings: 6 to 8 Note: Adapted from "Mediterranean Clay Pot Cooking" by Paula Wolfert, who credits Ayfer Ünsal for sharing her recipe. She recommends using a heat diffuser for slow, steady cooking (especially if using an electric or ceramic stove top)...

  • Recipe: Neapolitan-style ragu

    Recipe: Neapolitan-style ragu

    Neapolitan-style ragù Total time: About 6 hours Servings: 6 to 8 Note: The pork butt cooked in this recipe is not part of the final dish; it flavors the sauce as it cooks and is to be served separately. 2 pounds boneless pork butt, in 1 piece 2 teaspoons salt, divided, more to taste Pepper 2 tablespoons...

  • Recipe: Pan-fried pork and scallion mini buns (Sheng jian bao zi)

    Recipe: Pan-fried pork and scallion mini buns (Sheng jian bao zi)

      Pan-fried pork and scallion mini buns (Sheng jian baozi) Total Time: 45 minutes plus rising time Servings: Makes 32 mini buns Note: You can find ground pork with a higher fat content at many Asian markets, or ask your butcher to grind fat into regular ground pork (you want about 20% fat). Or...

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