Recipe slightly adapted from NYTimes Cooking for Thai-inspired chicken meatball soup. A fragrant, coconut broth with lime and fish sauce to nestle flavorful meatballs and spinach.
Dick’s go-to meatball recipe. Originally from Mauinui, he adapted it to combine ground pork into the mix and double the amount of balls.
This is another Momofuku recipe that is ridiculously tasty and will definitely added to our repertoire.
If possible, make 12-48 hours ahead of time so the sauce can sit and let flavors meld.
Delicious flavors meld together into a crispy glaze on a rack of pork spare ribs.
I served these braised beauties on top of pureed cauliflower and collard greens sauteed with shallots.
My favorite way to roast a fresh ham from the Hettie Belle meat CSA.
These lettuce wraps are great for dinner or an app. They made for a tasty, tortilla-less alternative at a taco themed potluck.
I just love the combo of white fish and spicy sausage. Served with a helping of hearty lentils, this dish is incredibly satisfying.
One of the many gratifying outcomes from allowing a pork shoulder to smoke for hours and then simmering its bone for hours into delectable, smoky stock.