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pork
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February 17, 2012 TechniquesMeat-It's What's for Dinner
Tonight started two weeks of “Meat”-beef, pork, lamb and veal. I had a picture in my head of Tim Allen grunting like a... Read more »
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January 27, 2012 PeopleMarc Forgione Wins NYC Cochon 555
After a week and a half of pig preparation, five New York City chefs and their culinary teams came together last Sunday evening... Read more »
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January 18, 2012 TechniquesChef Kuettel Makes Sausages, Preps for Smoking
The excitement at NYC restaurant Trestle on Tenth continues as Chef Ralf Kuettel prepares more porky dishes for this weekend's... Read more »
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January 17, 2012 PeoplePrepping for NYC Cochon 555
This Sunday, January 22, marks the fourth annual NYC Cochon 555 event. Cochon 555 takes place in 10 major cities across the... Read more »
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January 16, 2012 PeopleDay 1 and 2: Blood Sausages and Brining
The pig preparation begins! Read more »
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July 22, 2011 TechniquesGuide to Grilling Pork
Just in time for summer, the USDA revised its minimum cooking temperature for whole cuts of pork from 160 degrees F (about 71C)... Read more »
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March 30, 2011 RecipesBraised Pork Shoulder in Chianti Sauce
Tuscany presents us with a number of amazing cuisines that pair beautifully with the wines of the region. A dish that I have... Read more »
