Category — Pork + Bacon Recipes

You know what’s awesome? TACOS. You know what’s even awesomer? ASIAN TACOS. I love America.

Basically you brown some meat, add some junk to the pot, cook the heck out of it in the oven, put it in a tortilla. Sweet, spicy, salty, porky. What could be easier or more delicious? Practically nothing.

If you are even lazier than me (hard to believe, but possible) I bet you could even skip the browning and just go straight to the junk-in-the-pot part. If you do, let me know if it’s good.

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Can we talk about David Chang for a minute? He kind of seems like a loose cannon, or maybe even a huge jerk, even, but the recipes he magnanimously shares with the public almost always turn out to be among my favorites. For example, his short ribs easily beat Thomas Keller’s. So when I saw his Bo Ssam recipe in the New York Times this week, I knew I had to try it immediately. I was dying to taste this sweet and salty, crackly, crispy, falling apart pork roast. Since I wanted to make it for lunch and it takes 6 hours in the oven, that meant setting an alarm for 5:30 AM to put it in the oven, then going back to bed. But I knew that David wouldn’t let me down–and he didn’t.

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I know the words “stew” and “prunes” are not the two sexiest food words, especially in combination, but damn–prunes and pork together, slow-cooked until they’re rich and saucy–I have to tell you, it’s an excellent combination, especially on a cold winter night.

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(Note: This happened several months ago, but I couldn’t find the recipes I wrote down, so I hadn’t posted about it. I found them wadded up in the bottom of a drawer recently, so here goes.)

My Dad and I have birthdays a week apart, and often do things together to celebrate. When I turned 6 and he turned 40, I asked my parents if we could eat at Windows on the World, the restaurant at the top of the World Trade Center. (We lived in New York at that time.) I guess at that point my parents realized they had a strangely fancy food-obsessed kid on their hands. I don’t remember much about the food, but I do recall going to the bathroom with my sister, who was 10, and being thoroughly confused by the presence of a restroom attendant. When I turned 16 and he 50, we donned our tuxes and prom dresses and got the best seat at Julius’ Castle, a venerated old dining institution with views of San Francisco Bay. Of course neither of those places is still in business, sadly, but we still try to do food-related birthdays together.

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I’ve been having some serious pumpkin cravings lately, so I thought I would try to work some into my dinner. This is an excellent way to use up any canned pumpkin you may have left over from your fall dessert attempts (I’ve been trying to perfect pumpkin fudge so I have a lot of the stuff around!)

Not everyone is a big fan of marjoram, and it’s not always the easiest herb to find in a store. I think the slightly floral nature goes perfectly with the pumpkin, but you can certainly substitute thyme or sage and still get excellent results.

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One of the most searched and clicked recipes on this site is Robert’s Chilaquiles. That means that a lot of people have had the benefit of my friend Robert’s wonderful recipe for chilaquiles, which makes me ¡muy feliz! Robert’s recipe for this Mexican breakfast treat involves layers of fried tortilla triangles, scrambled eggs, chorizo, cheese, and a spiced tomato sauce. However, after spending a long weekend in the neighboring Mexican towns of Puebla and Cholula, we kind of got hooked on chilaquiles verdes–made with a green tomatillo sauce in place of the red.

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And now I present an old-fashioned recipe  from the inimitable Miz Crocker that manages to combine sausage, cheese, and Bisquick in a pretty delicious (yet a tiny bit disgusting) way – a BALL.

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I make brussels sprouts a lot but I never use a recipe. Sometimes they come out delicious! Other times, a bit lackluster. I decided to bring some discipline into my life and actually follow a recipe from White on Rice Couple because these guys never disappoint. Hey, whaddaya know? That turned out to be an excellent idea. This is now my go-to brussels sprouts recipe. When I serve it to friends, they always ask for the recipe.

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What could be a better breakfast than a perfectly textured and seasoned egg wedded with the best parts of a BLT?  Arugula, tomatoes, and crispy bacon make a bed for the egg. A tiny splash of cream before baking gives the egg a luscious, almost cheesy texture.

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Got leftover steaks and baked potatoes from last night’s dinner? Turn them into breakfast GOLD by making an easy, delicious hash.

Here’s the how to: Chop potatoes and steak (or chicken, pork chop, meat loaf, whatev) into roughly equal size cubes (1/2 inch-ish). Chop a couple shallots or onions finely. If you’re like me, then for some odd reason your leftovers also fortuitously include a ziploc containing 5 cooked bacon slices and you should definitely chop those up as well. If you’re lucky enough to own a vegetable, like a bell pepper or broccoli or something, well then your fridge is better stocked than mine. Go ahead and pat yourself on the back, then give that the chop chop as well.

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