pork

What Exactly Is Caraway, And Why Is It Such A Cool Secret Ingredient?

Found in braised lamb shanks, cookies, ice cream
Nov 5, 2014 11:00 am

Just one bite of a Reuben will immediately reveal whether or not you’re a fan of caraway, the anise, pepper, citrus packed — and often polarizing — seed that’s been added to rye bread historically for its digestion benefits. And just as the Romans fostered the ingredient’s growth by spreading its seeds throughout Europe more than 5,000 years ago, chefs and bartenders today are hard at work ensuring this spice rack underdog gets its due, extending its recognition beyond the traditional Indian, Eastern European and North African dishes for which it’s become best known. Let us take a close look.

It's Like A Piña Colada, But With Pig's Blood

Chicago bartender so went there
Oct 22, 2014 9:00 am

Greater collaboration between the kitchen and bar has resulted in all sorts of interesting food-booze mashups in recent years. But, at Chicago’s Kinmont, bartender Jason Brown has taken the culinary-cocktail crossover to another level with one ingredient, in particular: pig’s blood. More this way.

Bacon Craze Didn't Happen Organically. Pork Lobbyists Were Behind The Whole Thing.

Pig pushers led effort to put bacon on burgers
Oct 6, 2014 12:30 pm

It's hard to fathom these days, when bacon is used to sell everything from vodka to sexual lubricant. But, there was a time when Americans barely touched the stuff. How bacon became fashionable again isn't as simple as Americans rediscovering how great it tastes. There was a shadow PR war going on behind the scenes in the early 1990s, with the pork industry funding research into precooking technology, lobbying restaurant chains to add bacon-based menu items and even subsiziding recipe development.

Smoked Pork Sausage With Hard Cider Sauce Recipe

Hard cider and sausage: a match made in heaven
Oct 2, 2014 11:00 am
Photo: Christina Holmes

Every year, Food & Wine magazine releases a cookbook packed with the best recipes of the last 365 days. Hear that? Food & Wine. Best recipes of the year. Any page you turn to will sport a winner, but while Oktoberfest rages on, memorize this sausage recipe, make it for a crowd and celebrate the great fall festival with hard cider. And/or beer. 

Flour And Water Chef Thomas McNaughton On How Pork Built Emilia-Romagna

A brief history of Italy's culinary heart
Sep 30, 2014 11:00 am

San Francisco chef and cookbook author Thomas McNaughton is one of America’s rising culinary stars. At his popular restaurant, flour + water, he cooks seasonally, passionately and with the highest pasta rolling acumen. His debut cookbook Flour + Water: Pasta (co-written with Paolo Lucchesi, featuring gorgeous documentary photography from Eric Wolfinger) follows the story. In it he shares 75 recipes — for home cooks of every skill level — while telling stories about the farmers, butchers and pasta masters living and working in his beloved Emilia-Romagna. Here, McNaughton explains how pork plays such a significant role in the region.  

8 Incredible Pork Chop Recipes To Cook Tonight

Keep the bone in for a better pork chop experience
Sep 17, 2014 11:00 am

Let's hear it for pork chops! You may know them as that rubbery cut of meat that dries out instantly, has no fat or flavor and is generally unpopular. Welcome to Food Republic. This big meaty recipe roundup features jerk spice, chutneys, brines and most importantly, bones. A thick-cut bone-in pork chop isn't going to dry out like some of its lesser chop brethren, especially if you brine it. You're brining your amazing bone-in pork chop, right? Good, here's what to with it.

Wrap, Drape, Fry and Frizzle: 14 Exciting Ways To Cook With Prosciutto

It's called pork candy for a reason
Aug 26, 2014 12:00 pm

A little cured ham never hurt anyone, are we right? And here’s the thing: The addition of a few slices of this easily sourced Italian pork candy to a meal can turn a solid spread into a restaurant-quality affair. With dry-cured prosciutto, a little goes a long way. Or a lot goes a very long way. Or you just snack on it straight from the...

Panini Files: Cuban Sliders Recipe

Ever had grapefruit mojo mustard? Now you have.
Aug 26, 2014 10:00 am
Photo: Katie Chudy

You’d be hard “pressed” to find a better sandwich than a good Cuban. Great crusty bread, slow-cooked pork, melted Swiss, bright pickles and neon yellow mustard all come together to form a melted magical experience. Veering slightly off the Havana turnpike and spinning this classic ever so slightly, we modernize the dearly beloved sandwich with pickled mango, a fiery yet refreshing grapefruit mojo mustard and roast pork for days. 

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