Even though it was only like 58 degrees in New York this weekend, it’s still the closest thing we’ve seen to spring yet this year, which means most of us did a classic warm-weather overreact, heading outside for picnicking, playing, outdoor drinking etc…before realizing that it really isn’t THAT warm yet. For me, warm-ish weather got me thinking about summer cooking, which in my house means BBQ. And since I was pretty much legally required to go out and enjoy the weather, I needed something I could basically set and forget.
I decided to make slow-cooker pulled pork from my Smithfield rosemary and olive oil marinated pork sirloin, but instead of loading it up with a heavy, wintry sauce, I relied on only a fresh tomatoes and onions to bring the flavor here. I started with a layer of onions at the bottom of the slow cooker, placed the pork on top, and sliced tomatoes above it all, so that when the veggies broke down over the course of a few hours, they developed into a fresh (but still quite porky) sauce.
Of course, there’s not much at the farmers market yet to herald spring, so aside from the aseasonal tomatoes I snagged at Trader Joe’s, I had to make do mostly with winter vegetables. However, I took it as my last chance of the season to play around with turnips – IMO one of the most underrated veggies of all. But I didn’t want the turnips to break down into mushy stew, so I added them close to the end of the cooking time, just long enough to soak up all that porky goodness. I served it all with a slice of Serious Eats’ cast-iron cornbread recipe.
Yellow Tomato Pulled Pork with Cornbread and Pork-y Turnips
It pretty much had to happen.
We’ve seen poutine potato skins, poutine tater tots and poutine just about everything. A few years ago it was just an obscure French-Canadian specialty, but now it’s America’s favorite over-the-top comfort food.
And now, Hopdoddy Burger Bar in Austin is serving a burger topped with a full serving of poutine: French fries, gravy, cheddar cheese (although apparently, NOT authentic curds) and for good runny measure, a fried egg too.
Take that, Canada. Anything you can do, we can do unhealthier.
Easter is upon us. Before your run out to your local CVS to scrounge up the last of the Cadbury Cream eggs (caramel is the best) and jelly beans, check out our list of what we consider the best Easter basket “stuffers.” Note: BEER goes quite well with that beer book ;-). Enjoy!
I saw someone walk by holding one of these and after the confusion, I was suddenly jealous. You can cram in your favorite snack in the same container as your favorite drink!
9. Cadbury Mini Eggs
Not much to be said here. I am convinced that they put crack in these.
8. Wandering Bear Cold Brew
For your coffee-loving partner, this cold brew offers up a tasty swig in a pretty cool container. Check it out.
We stumbled upon this photo on Facebook and it literally changed our lives. According to the creator, Darius Williams of Darius Cooks, “Collard green and cornbread cake. That’s mashed potato frosting. With gravy. And fried chicken sprinkles.” SAY WHAT. Darius is coming out with a cookbook soon, and if it’s full of food porn-y treasures like this cornbread cake, we are investing in multiple copies. Stat.
Darius, you are our new hero.
So, I’m in a book club. But as any good book club going individual will tell you, these gatherings are really 90% focused on eating and boozing, 10% focused on actual literary discussion. Don’t get me wrong, I absolutely love to read and I’m really glad I have friends who share my delight in devouring and analyzing a good book. But I’m under no illusion about our priorities here.
This frittata was my contribution – I knew we’d have plenty of festive Sunday Funday drinks plus some indulgent brunch sliders, banana bread, pie, etc. so I figured I’d even things out with some eggs and vegetables. This frittata has absolutely nothing bad for you in it, and besides caramelizing the onions, the whole thing takes about 10 minutes to throw together and another 10 minutes to bake.
Caramelized Onion, Mushroom, & Brussels Sprouts Frittata
Our friend Bakers Royale has been branching out into the world of savory foods lately, and we couldn’t be more glad. Have you ever seen a simple chicken flatbread that packs in this much beauty?
Spring is here, the nights are warmer and longer, and I’m in full-on SALAD MODE. Watch out, world.
This Crunchy Thai Tofu Salad is somewhat similar to some of my other recipes for sure. I throw together slaws and salads like this a lot, but the one I made tonight turned out especially well if I do say so myself. (I’m not alone, Rob also thought it was a step above my usual big salads.) What’s different? There’s no quinoa or grains here, just ALL CRUNCH, utilizing as many fresh vegetables as possible. I’ve added tofu for some more protein and texture, and incorporated yet more delicious, fiber-filled vegetables. Plus the addition of curry paste to my dressing really amped things up.
Crunchy Thai Peanut Tofu Salad