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.
A classic Roman peasant meal, coda alla vaccinara is a lush braise originally prepared by slaughtermen (vaccinari) who were often paid with the undesirable parts of the animal. It’s from these parts, like oxtail, that they made delicious dishes and proved the underestimated worth of these inexpensive cuts.
A cross between a soup and a stew, this hearty recipe is as filling as it is savory and delicious.
These Italian roast pork sandwiches boast tender, slightly spicy broccoli rabe and sharp, melty provolone cheese.
Serve the borscht with dollops of the dill cream, garnished with more of the dill.