• Garam Masala Smoked Ribs

    These ribs are rubbed with a garam masala, smoked for 3 hours, and then slathered with a vindaloo inspired BBQ sauce.

  • Gochujang Noodles

    These noodles are tossed with a sauce that has gochujang, pork, zucchini, and cabbage.

  • Panang Tacos

    Tacos loaded with all the ingredients of an authentic Thai Panang Curry

  • Spicy Gochujang Pork and Cabbage Soup

    IT’S SO COLD OUT! So cold. I was gonna make kimchi soup for dinner but my friend was coming over who is allergic to fish sauce, and you might not know this, but there is fish sauce in kimchi. So I pulled back and instead tried to mimic the flavors of kimchi in the soup…

  • Pork, Cabbage, and Black Bean Cornbread Pot Pies

    I had a bunch of leftover pulled pork from a recipe I was testing, so I used it one night to make this fun easy dinner. I pretty much just put a bunch of stuff I had laying around into a personal sized baking dish, made a quick soft cornbread to put on top, and…

  • Pork Belly Lettuce and Tomato Noodles

    Trying to figure out what to make for dinner last week, I remembered that I had some really nice pork belly left over in the freezer. I went back and forth about what to make but going along with the theme of using up things I had already, I thought of these nice Backyard Farms…

  • Rabbit Pate and Mostarda

    Ever since the first time I went to Coppa, I have been mesmerized by Jamie Bissonnette’s cooking. Even though Toro is more well known and even has expanded to NYC, Coppa will always be my choice for favorite restaurant in Boston. I can still describe in detail each and every visit which is pretty rare for me when it comes to restaurant experiences. I remember the first time I was there I caught a glimpse of Jamie in the kitchen. At that time I didn’t know who he was, but all the servers were running over to him as he was passing out samples of what I am assuming was some delicious cured meat newly unearthed from its resting spot. As much as the meats and pastas stood out to me that night, I remember being really into the mostarda sauce that accompanied a few of my dishes. I wanted to try and make it at home, but I never really found a recipe that I thought was right.

    So here we are many years later, and I have a recipe for that very same mostarda! Jamie’s cookbook came out last week and I am so excited to cook pretty much everything in it. It feels like this book was written for me and people just like me. I am very strong in the kitchen and I know what I am doing really well, but when it comes to charcuterie, I get a little lost and overwhelmed. I have always wanted to venture more into that relm, and even have on a few occasions, but when I do research, many recipes feel fussy or outdated. This book feels like now. The recipes speak to me and tell me how to do things in a very matter of fact way. They also feel casual and like I can riff off them and not be worried about messing everything up. They aren’t all these big curing projects that take months, they are approachable and doable in a much shorter amount of time!

    To start with, even though the lemongrass and green curry sausages are right up my alley and looked crazy delicious, I wanted to go with the true spirit of the book and take myself a little outside of my comfort zone with a tasty rabbit and beer pate. The pictures made the dish look absolutely stunning (Nod to Ken Goodman, who also did the photos in my cookbook!) and I couldn’t wait to try it! I went out to source my rabbit and got to work.

  • Pork and Summer Veggie Chili

    September is the time when I crave chili the most. I love a veggie packed chili, but this time of the year it is a shame to cook your veggies too long because they are so fresh and tasty! I decided to try and make this chili sort of backwards by letting the meat and spices simmer away in the crock pot all day and then adding the veggies at the last minute. The resulting dish was super tasty with a nice juxtaposition of deep slow cooked flavors and fresh light crunchy veggies.

  • Pesto Mashed Potato with Corn Zucchini Pork Hash

    I had some leftover pesto but it was only basil hazelnut and garlic, there was no cheese in it. I was brainstorming on how to repurpose the pesto, and because of the lack of cheese I was thinking of going Asian with it. Basil with a nut made me think that a vaguely Thai dish would work. I was thinking of mixing the pesto with some rice noodles at first and maybe popping some pork I had in the freezer on top, but when I was at the store, I was persuaded by the fresh summer corn and zucchini, and some really tasty looking potatoes. I ended up mixing the pesto in with mashed potato, and topping it with a mixture of the pork, corn, and zucchini dressed with some sriracha and fish sauce. It all came out fantastic, summery, and bright, and somehow light yet hearty and filling.