This shredded pork is tasty enough all on its own, but imagine it on a soft tortilla, topped with queso fresco, avocado, and a splash of lime juice. Yum! Broiling the shredded pork isn’t necessary if you want to save time, but it gives the meat a nice caramelized texture.
Author: Chef M
These banana bread muffins are the obvious solution to a problem that needed solving for a long time. What a great treat to start the day.
Making apple pie from scratch may sound intimidating, but we guarantee this one will turn out instantly amazing on the first try. Neither the filling nor the crust is hard to make, and science says that being able to make a classic apple pie makes you a cool cat.
Eat with your eyes. This is a versatile muffin to fill and pile high with your favorite fruit. Whether bursting with blueberries, raspberries, figs or plums, the compote topping is just as important as the fruit inside.
Crostata, a free-form tart, is free from rules and loves life. I made this beautiful tart for Jimmy, who received this recipe in a very detailed format before I was even twenty years old. Jimmy is the only reason why this perfect-from-the-start crostata is even documented. His spirit is embodied in this perfectly imperfect creation.
Then this creamy baked pasta casserole will get you into a fall-leaves-and-crisp-cool-days state of mind with pumpkin-laced tofu-cashew ricotta, caramelized onions, sage, and a hint of nutmeg. Serve alongside lightly braised chard or an arugula salad tossed with a little shaved fennel. Over the years we have updated this fan favorite, crowd-pleasing recipe to include a zestier pumpkin filling, easier caramelized onions, and improved herb crumb topping. And if you’re looking for something stunning to bring to your next vegan Thanksgiving table, this dish makes a kick-butt centerpiece and feeds the crowd.
There are a few very region-specific recipes for raw salted or marinated fish in the Greek kitchen, mostly in areas with a deeply rooted fishing tradition, such as Lesvos, where the local sardines are savored after just a few hours in salt. But the delicate crudo-type dishes that have become so popular witness the poke phenomenon are newcomers to the Greek table and were initiated by the country’s most creative chefs, who started a trend using Greek herbs and alcoholic beverages as marinades for raw fish. Mediterranean sea bass, one of the most important farmed fish in Greece, makes a…