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cooking.nytimes.com
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency
cooking.nytimes.com
Two classic mixed braises always come to mind at this time of year One is cassoulet, based on white beans and a blend of goose, duck and pork The better alternative for my purposes was choucroute garnie, a vat of simmering sauerkraut that serves as a nice bed on which to mix and match a variety of pig parts
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John takes gumbo to the oven, baking up a beautiful golden brown roux right alongside the chicken, sausage, and Holy Trinity in this dish.
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