Of all the recipes in the cookbook I cowrote with Boston chef Andy Husbands, The Fearless Chef, the one for slow-roasted pork is the one I’m asked for the most. A new round of requests came after my friend Josh and I made it for my own birthday party a few years ago in Washington. We served it simply, with salsa, sour cream, and tortillas on the side, but trust me, this meat can go into all sorts of recipes, such as in Cochinita Pibil Tacos (page 95), Faux-lognese with Pappardelle (page 140), and Pulled Pork Sandwich with Green Mango Slaw (page 121). I’ve simplified this recipe a little from Andy’s original version, cutting out a 24-hour marinating step, replacing the traditional banana leaves with good old aluminum foil, and using one of my favorite smoke stand-ins, Spanish pimenton (smoked Spanish paprika), instead of oregano. The pork is spicy and deeply flavored and colored, thanks in no small part to the large quantity of annatto seeds (also called achiote) that goes into the paste. These little brick-colored pebbles are worth seeking out at good Latin markets or online through such sources as Penzeys.com.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.