sHOTshuka with Spicy Tomato Oil (and bacon)

Shakshuk, pronounced [shahk-SHOO-kah], is a classic Israeli dish guaranteed to make your taste buds sing. In addition to egg and tomato, there’s the salty crunch of bacon and a sublime spice from this signature hot tomato oil. EQUIPMENT large skillet   INGREDIENTS 1 tablespoon olive oil 3 tablespoons spicy hot tomato oil (or homemade tomato oil) 2 medium onions, chopped 3 jalapeño peppers,…

Pork Jowl (the better bacon)

  1. WHAT IS IT?  AKA: jowl bacon, guanciale (gwan-CHAH-leh) Animal of origin: pig History: These cured, smoked pork cheeks are popular in the Southern United States where they’re traditionally eaten with black-eyed peas and collard greens. In Italy, they rub the meat with salt, ground black pepper, sugar, and other spices, then let it sit for 3 days to…

Better than Bacon Quiche

Pork jowl is getting a fast and fancy makeover. These succulent meat bits transform into a French classic as they nestle in a savory egg custard with cheese. EQUIPMENT knife medium skillet two medium bowls whisk pie plate   INGREDIENTS  store-bought piecrust (or make your own) 1/2 pound pork jowl, cut into 1/2-inch pieces 1/4 cup green onions, chopped 1/2 cup…

Not-so-common Pastas Shapes

  1. RICCIOLI Pronounced: r-IH-ch-ee-OH-L-ee Translation: “Curls” Replaces: Rotini Shape benefit: holds bits of meat, vegetables, and a variety of sauces Recipe Suggestions:  Rainbow Riccioli with Peppers and Onions Riccioli with Grilled Chicken and Wild Mushroom Sauce (from reluctantgourmet.com)   2. BARILOTTI Pronounced: b-AR-iL-OH-t-ee Translation: “Barrels” Replaces: Rigatoni Shape benefit: absorbs sauces and expands in size Recipe Suggestions: Green Monster Pasta Primavera with Barilotti Barilotti…

3 Easy Peasy Pasta Primaveras

Celebrate the coming of spring with these healthy and vibrant seasonal vegetable dishes. Use not-so-common pasta shapes to liven them up even more!   EQUIPMENT large pot pasta strainer knife saucepan baking sheet   INGREDIENTS  RICCIOLO 4 bell peppers (red, orange, yellow, green), thinly sliced 1 red onion, thinly sliced 2 garlic cloves 1 pound ricciolo 1/2 cup grated Parmesan cheese olive…

Wine Flour

1. WHAT IS IT? Origin: pomace—a pulpy matter from the seeds, stems and skins of grapes after being pressed to make juice. History: After harvested and pressed for juice, a goopy grape residue is left behind (mountains of it) and has been the wine industry’s biggest concern regarding sustainability. Traditionally discarded as garbage, pomace these days is sold to gardeners and used…

Pinot Noir Brownies with Cherries

  You’ll be delighted by the bursts of flavor and fruit from this red wine flour. Tasting slightly of dark cherry bourbon and root spices, these rich and fudgy brownies are the perfect complement to a red wine.   EQUIPMENT 8-inch baking pan medium saucepan medium heat-safe bowl wooden spoon or spatula   INGREDIENTS  10 tablespoons unsalted butter, room temperature 1…