Pork and Apple Pie with Cheddar-Sage Crust Recipe at Epicurious.com

Pork and Apple Pie with Cheddar-Sage Crust Recipe at Epicurious.com:

'via Blog this'

It's pig, but in an apple pie!!!!

Thanksgiving Dinner

Sneak preview of B&P Thanksgiving!

Cranberry-Apple Pie is up next!

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Location:W 24th St,Cleveland,United States

I pity the fool

Waiting on a pork belly sandwich at Cochon Butcher.

Mr. T will guide our food to us.




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Location:Andrew Higgins Dr,New Orleans,United States

Great Food 360° Featured on Univision

Our good friends at Great Food 360° were recently featured on Univision! Take a look below (roughly at 2:16). Nicely done, Adriana!

Patatas Bravas

About 15 years ago, I was fortunate to spend a good chunk of time eating in Spain - from Barcelona down the Costa del sol to Granada, and then inland up to Madrid. You can do pretty well in the US, too. Spanish cuisine is pretty great, in my opinion, and tapas (their small plate/appetizery dishes) are among my favorite foods. Given that these are often salty foods seasoned liberally with garlic, paprika, cumin and olive oil, I guess it shouldn't surprise any one. For my final meat-free dish, I'd been planning to recreate a couple of my favorites - gambas al ajillo (shrimp in a garlic sauce) and patatas bravas. I ended up with an amazing garlic sauce complementing badly overcooked shrimp, and a pretty funky oily potato mush with gross sauce. Not our finest hour here at B&P HQ. We remain undeterred by failure here (mostly because we fail a lot), and gave the patatas bravas another go. Also, after some travel, I had potatoes, onions, goya chorizo, and canned tomatoes in my kitchen, and not much else.

Happy New Year!

Happy New Year, everybody! Hope you're all looking forward to a sweet 5772!

Crab Tater Tots!

In the final days of our Meat Hiatus, my office hosted a pot-luck lunch in honor of an associate expecting her first child. This is always pretty awesome, because in our research-based setting, we've people from a diverse selection of cultures - and everybody does a pretty good job. I usually make meat, and when pressed to volunteer a dish, I promised crab cakes. I'd ever actually made crab before, but it seemed like a good idea at the time. So, I decided to refer back to my cookbooks for some ideas, and the only one I had available electronically was Michael Symon's Live to Cook. Lo and behold, there was a recipe for something called "Crab Tater Tots." I was sold.