Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.
A classic smooth butternut squash soup, spiked with bacon and garnished with pumpkin seeds and smoked paprika.
An authentic pozole rojo – red pozole – made with pork, hominy and red chiles, dressed with all sorts of good things.
It seems like ages since I first wrote about this recipe, and it has been — at least in blogging time. I first posted a version of this braised duck back in early 2008, and it was so popular it even got written up in Field & Stream. But time marches on, and now I
A salad that celebrates California at Christmastime: Dungeness crab, avocado, persimmons, pomegranate and lemon. All in season now!
How to make a nice terrine with pork and whatever bits of game you might have lying around.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
Hunan red cooked pork, made with either wild pigs or black bear meat. So good. So easy!