Recipe Of The Week: Carne Adovada: How The Southwest Does Pulled Pork | Latest News RSS feed

Recipe Of The Week: Carne Adovada: How The Southwest Does Pulled Pork - Latest News


Recipe of the week: Carne Adovada: How the Southwest does pulled pork

As they are ground, dried red chilies release an aroma that is “so sweet, so pungent,” said David Tanis, co-chef of Chez Panisse, in his new book, Heart of the Artichoke (Artisan). Just the thought of ... read more

The Best Chili in All 50 States

Founded by Chris Katechis, a Greek immigrant, the restaurant uses a secret family recipe to make 10 gallons of chili ... Italian sausage, and pulled Cuban mojo pork. With locations in Macon, Warner Ro... read more

Restaurant review: NuMex needs to tell its story better to stand out among St. Petersburg's taco scene

And closed a week ... and the carne adovada plate ($9.99), the former a marinated, dried and rehydrated ground grass-fed beef dish served with tortillas and alongside stewed pintos, rice and a cup of ... read more

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Simple Food Ideas For Your Super Bowl LI Party This Weekend!

The biggest sporting event of the year is finally here, happy Super Bowl LI week Houston! I know many are anxious for ... than firing up the BBQ pit and grilling some delicious goodies. Carne Asada (F... read more


The United Steaks of America

There are two reasons for this. One: Alabama meatloaf is practically the meatiest meat dish ever, containing ground beef, ground pork, smoked ham, and bacon. (I salute your commitment to the American ... read more

Mexican food in America: A history

Olivas pulled out a tortilla, letting it float in front of him while ... NASA took tortillas so seriously that it tinkered with the recipe—which hadn't substantially changed in millennia save for the ... read more

Where to eat, drink in Atlanta

But just as disciples of Bunk and McNulty were proven correct when I finally watched the five seasons, the Antico adherents were vindicated last week when ... s what the peach does in B’s sauce. At B' ... read more

One Nation, Under Tacos

Olivas pulled out a tortilla, letting it float in front of him while ... NASA took tortillas so seriously that it tinkered with the recipe—which hadn't substantially changed in millennia save for the ... read more

Three Food Writers Battle To Build The Best Plate Of Super Bowl Nachos

For this play on T-Bell, I used one pound of 80/20 ground beef and a half pound of pork. I laid that down on a base of de-seeded New Mexico chilies, garlic, onions, and fresh poblanos. For some reason ... read more

100 Best Restaurants on Long Island

It’s a tough job, but it’s the prime assignment for Newsday’s Feedme staff. We spent the last year testing (and tasting) the local restaurant scene so we could bring you this, our sixth annual list of ... read more

Cabernet Sauvignon

“King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Cabernet Sauvignon is wildly popular in wine regions throughout both the Old World and N... read more

Chateau Ste. Michelle 2005 Sémillon (Columbia Valley (WA))

Sémillon, sadly, is getting pulled out and replanted all over Washington, despite the fact that it makes a fine stable mate to the state's better-known Sauvignon Blancs, This includes 22% Sauv Blanc i... read more



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