What the Turks don’t know about making kebabs just isn’t worth knowing. Tepsi is the Turkish word for “tray,” which is what this recipe is traditionally cooked in, and kebap is the Turkish word for “kebab.” I visited a butcher’s shop attached to a restaurant in Antakya in Turkey and was roped into hand-mincing the ingredients for this recipe using a giant machete-like knife. The mixture was then pressed into a baking pan and baked in a wood-fired oven. The results were spectacular, and the flavor so memorable I came back home and created a version in a shallow casserole dish. If any one recipe changes the way you cook, this may just be it. The meat is juicy, tender, and charred on top, and the ease of pressing the meat into the dish makes this a super-simple way to cook a kebab.
I found this recipe written in pencil on a 3 x 5 card tucked inside my Grandmother Schwyhart's old, worn cookbook. The apples are particularly nice in this dish; they puff up as they cook, and they really soak up the other flavors.
Who doesn’t like slow-cooked, soft pork belly? And if, to something this scrumptious, you add the Mojo Dulce sauce that hundreds of customers in my tapas bars have asked me to bottle and sell, then I think we have a winner.
This popular southwestern dish boasts rich bites of pork in a sauce dominated by green chiles. For our version, we used a combination of Anaheim and jalapeño peppers.
The usual go-to cut of pork for backyard barbecue is the pork shoulder, but in certain corners of South Carolina, many pitmasters swear by fresh ham. Fresh ham, cut from the hindquarters of the hog and sold unsmoked and unseasoned, is leaner than traditional barbecue cuts like shoulder. Rubbing salt over the entire surface and letting it sit overnight helped season it throughout and kept the meat moist. A double-pronged cooking approach did the trick: We smoked the meat on a grill for 2 hours before transferring it to a 300-degree oven to cook until it reached an internal temperature of 200 degrees. We then cranked the oven temperature up to 400 degrees and roasted the skin on a baking sheet until it was brown and crispy. This gave us plenty of crispy skin to mix in with the shredded ham. A vinegary mustard sauce, a hallmark of South Carolina barbecue, was just the contrast the sandwich needed. Plan ahead: The ham must be salted at least 18 hours before cooking. You’ll have about 2 1/2 cups of mustard sauce.
For flavorful ribs from the slow cooker, we cut the St. Louis-style ribs in half crosswise, coated each half liberally in a spice rub (a mix of paprika, brown sugar, salt, pepper, onion powder, and granulated garlic), arranged them on end (exposed rib side down) around the rim of the cooking insert, and let them slowly cook until tender. To get that signature shiny, sticky finish, we made an easy barbecue sauce that we brushed onto to the ribs before broiling them.
Steak turned sweet and caramelized from the honey, sharp from the lime, and with a sting from the chiles. This is a simple-to-make recipe with a profoundly complex taste.
This recipe for Pineapple Pork from Simple by Jean-François Mallet (no recipe has more than six ingredients) delivers great flavor with just soy sauce, pineapple and fresh cilantro. Pork chops are pan-fried and then finished in a bath of soy sauce, chunks of pineapple and sprinkled with freshly snipped coriander.
Wild rice preservation advocate Marcia Lavine has this recipe for a savory dish showcasing the grain and three types of sausage.
Hoagie, grinder, submarine, or hero -- whatever you choose to call those long, usually drippy, and always delicious meals in a bun, this recipe is one you can make your own. Chickpeas are combined with ground meat, basil, and Parmigiano-Reggiano to make tender meatballs, which are just as good served atop pasta, too.