Loco for lechon
March 5th, 2013
04:00 PM ET
Share this on:

The average person might associate the word "pig" with bacon, pork chops, ham, crown roasts or even Miss Piggy. To me, it's all about the lechón, which is a Spanish term for roasted suckling pig.

Cue blaring salsa music, the intoxicating smell of roasted pork and a salivating crowd ready to pounce on smoky, salty, juicy meat. In my Cuban-American family and culture, a lechón means it’s time to party. Every Cuban family has their own lechón recipe. The Italians have their marinara sauce, we have our dry rub.

I recently survived Goya Foods' Swine and Wine, a South Beach Wine and Food Festival event, where I experienced hog heaven.
FULL POST

Posted by:
Filed under: Events • Roasting • Techniques & Tips


November 16th, 2011
09:10 AM ET
Share this on:

CNN photojournalist Jeremy Harlan is based in Washington D.C. This is the third installment in a series on what to cook for a pregnant spouse - and now, a newborn. In this instance, beast is a loving term. Read the first and second installment.

You don't ever want to meet Mungry. Trust me.

My wife and I have been super blessed with the most unfussy, spirited and sleep-loving baby. Lucy has truly been the model infant. But, when that lower lip begins to quiver and Sophie the Giraffe is flung head over hoof from the Bumbo perch, we know Lucy has left the dining room. We are now face to face with her very angry alter-ego: Mungry (Her scowled face looks as if she's howling, 'Mmmm, Hungry!"). These genes came from her dad. An unfed Harlan is a very unhappy Harlan.
FULL POST

Posted by:
Filed under: Cooking • Make • Parenting • Roasting • Techniques & Tips • Tools • Tyler Florence


Brining: seriously, stop stressing about it
November 14th, 2011
09:05 AM ET
Share this on:

Wow, do people get their wattles in a wad about brining. It's probably partly because we're all still traumatized by the powdery turkey of our childhood Thanksgivings. It's also because people enjoy having extra things to fuss over 'round this time of the year.

But really, it's not that complicated and whether you opt for a dunk or a rub, roasting, smoking or deep-frying, it's bound to add some extra moisture and flavor to your meat. You'll just have to find something else to stress about. Sorry.

What is brining?
FULL POST

Posted by:
Filed under: Feature • Holiday • Holidays • HolidayShopping • How To • Make • Recipes • Roasting • Smoking • T Minus • Techniques & Tips • Thanksgiving


Vegetables. Eat them. Here's how.
January 10th, 2011
06:00 AM ET
Share this on:

On the first day of 2011, our Facebook and Twitter feeds were glutted with friends' New Year's pledges to graze through hectares of leafy greens, ferry home wheelbarrows of winter roots and bunk down with Brussels sprouts and broccoli.

Celebrity chef and Meatless Monday booster Mario Batali publicly resolved to make and eat dinner with his kids, and "master more vegetarian dishes, like simple bruschetta, that are fun to cook as a team." By January 3rd, the Wall Street Journal aided George Ball, chairman of the W. Atlee Burpee Co. in dubbing it yea and verily to be the Year of the Vegetable.

Yet within days of the work week commencing (or the Champagne finally wearing off) that fervor wilted, giving way to an apologetic trickle of, "Yeah...I give up. Vegetables are too much work." "Too...cold...for...farmers...market..." "zOMG the organic stuff is sooooo expensive!" and "#resolutionfail Back to Lean Cuisine. I don't know what to DO with vegetables."
FULL POST

Posted by:
Filed under: Brassicas • Brussels Sprouts • Greens • Help Desk • Holidays • How To • Make • New Year's • Recipes • Resolutions • Roasting • Squash • Techniques & Tips • Vegan • Vegetables • Vegetarian • Winter Vegetables


Pinterest
| Part of
Follow

Get every new post delivered to your Inbox.

Join 6,987 other followers