It’s hard to get really excited by cabbage—it seems so ordinary! But when I was in southern Germany recently, I enjoyed some truly outstanding cabbage with pork.
I knew instantly what made it so good: the cabbage was cooked low and slow in plenty of pork fat, and the pork served alongside was incredibly juicy. It was a memorable meal, and that wasn’t just the German beer talking.
Continue reading “Skillet Pork Chops with Cabbage” »
Five fragrant spices and a honey hoisin sauce give this pulled pork a ton of flavor in every bite. And oh hey, it takes just a little over an hour in the pressure cooker, too!
Continue reading “Pressure Cooker Chinese Pulled Pork” »
Being stationed in Germany for six years gave me a deep appreciation for two things: beer and bratwurst (sausages) of all kinds.
This Brats and Beer Cheese Dip was born out of my love for this German fare and for hosting Super Bowl parties. Honestly, I have no clue about how football is played—I just love any reason to have a party.
Continue reading “Slow Cooker Brats and Beer Cheese Dip” »
I love using my Instant Pot pressure cooker to make an easy, weeknight version of paella. It cooks up quickly and evenly, and there’s no need to tend to a pot or pan on the stove.
The method is very simple—you sauté the vegetables with chicken and sausage, add the rice and liquid, and then cook everything under pressure for just ten minutes. That’s it!
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Looking for a festive roast for a special dinner or a holiday celebration? This cranberry apple stuffed pork loin presents beautifully, and is easier to pull off than it looks. Really!
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When it comes to the grill or barbecue, I defer to my colleague Hank, especially when it concerns meat. Here he shows us how to cook pork country ribs, slow and low. A favorite from the archives! ~Elise
Country ribs. Big slabs of porky goodness cut from the shoulder of the hog. Sold boneless or bone-in, these are nothing like a rack of ribs. They are pork logs, laced with fat, and require slow, low-temperature cooking to become delicious.
That’s the downside: You can’t do a fast country rib.
The upside is that they are all meat, so you only need one to fill you up. In fact, I slice them in half because a full rib, which can weigh a pound, can be too much for some people.
Continue reading “Slow and Low Country Ribs” »
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