Recipes Master 12

"Agrodolce” is a very generic Italian term for any type of sweet and sour condiment, and while it’s used on all sorts of things, it really shines, both literally and figuratively, when used for braising chunks of succulent pork shoulder. This really was a thoroughly enjoyable, soul-warming dish of comfort food, which is why I was so amused by how much it made me think of summer cooking. I’m not sure if Italians “barbecue,” like we do here in the States, but this sauce very much reminded me of something we’d brush on a rack of ribs while sipping a cold beer. So, don’t be surprised if you see something like that happen once the weather warms up. In fact, a little touch of smokiness was maybe the only thing this dish was lacking, and we could have taken care of that with a little smoked paprika. Next time. As I mention in the clip, once the meat is tender, and ready to serve, you’re going to have to decide whether to skim the fat. I’ll leave that decision to you and your medical team...

I’ve wanted to make carabaccia ever since I found out it was the ancient ancestor of French onion soup. Not only is that an interesting fact, but it’s also a great addition to your dinner party conversation repertoire, especially where there are French chefs involved. Okay, now let’s talk cinnamon. The safe play is to not add any, and live happily ever after. However, in very, very small amounts, it really does add a mysterious, wonderfully warming background note that you actually might enjoy. There’s only one way to find out, but please proceed with caution. Too much will render the soup inedible, and there’s really no way to know what “too much” is. As I mentioned in the video, if you want to cut down on the stirring, you can cook the onions in a roasting pan. Just pop them in a 325 F. oven until they’re done, stirring a few times along the way. How long exactly is anyone’s guess, but just like the stove-top method, take your time, and wait until they are very soft. So, whether you...

I’ve wanted to do a video for baked cheeseburger sliders for a while now, but I’ve also been craving a meatball sub, so long story short, this is what I ended up with, and they were amazing. Above and beyond some decent ingredients, the real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. I can’t explain exactly why, but there’s something very special about these, and they really were a lot of fun to eat. Maybe it ‘s the symmetry, or center of gravity, but they just feel right in your hand. I’m not sure who invented this technique, but I first saw it on a blog called, Cooking for Keeps , so they get the credit for now. Like I mention in the video, this easy procedure would lend itself to all kinds of variations, and I expect to see some great ones shared on social media soon. We’re getting close to the Super Bowl, and like I said before, it’s not about who wins the trophy, but rather who wins the...

Topping a thick-crust pizza with breadcrumbs might sound like a strange idea, but it really is the secret sauce behind this Sicilian Christmas Pizza. Well, that and the actual secret sauce. Speaking of secrets, whether you tell your friends and family that the sauce is made with onions and anchovies is your business, but if you think that’ll turn them off, then maybe keep it to yourself, at least until they realize it’s one of the most delicious things they’ve ever had. Hey, all’s fair in love, war, and pizza. Besides the crispy, cheesy, crumb topping, and super savory sauce, the other secret to this amazing pizza is the extremely wet and sticky dough. You could use a more standard pizza dough for this, but it won’t be the same experience. One reason we can get away with putting breadcrumbs on the top is the contrast between that texture, and the feather-light, spongy crust. Besides, if you use enough oil on your fingers, it’s really not that hard to work with anyway. As usual, I’m not...