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Spicy Shredded Mexican Pork Tostadas (Tinga)

by Kate | Aug 23, 2011 | Cook's Illustrated magazine

Although this dish takes a little time to throw together, most of that is the meat simmering so it’s pretty easy. I made it even easier (and slightly more healthy) by baking the tortillas vs. frying them. I used a pork shoulder instead of a butt because...

Off Topic: Risotto

by Kate | Nov 8, 2010 | Cook's Illustrated magazine

Earlier this year (May, 2010) Cook’s Illustrated featured a recipe for “Almost Hands-Free Risotto.” Got my attention. I’d been tinkering with risotto and had some success but hadn’t yet found the perfect recipe. The game-changer in...

Around My French Table: Gerard’s Mustard Tart

by Kate | Oct 7, 2010 | Around My French Table

I admit that the thought of a “mustard tart” did not make me drool. I like mustard but in very small doses. It seems to be a big flavor bully and makes everything you put it in taste like mustard. But I am participating in “French Fridays with Dorie,...

Off Topic: Crispy Pan-Fried Pork Chops

by Kate | Sep 27, 2010 | Cook's Illustrated magazine

Tonight I made a dish from the November/December 2010 issue of Cook’s Illustrated. As per usual, the fine people at Cook’s have solved one of our nation’s most urgent and intractable problems: poor coating adhesion on our pork chops. Turns out using...

Spicy Shredded Mexican Pork Tostadas (Tinga)

Off Topic: Risotto

Around My French Table: Gerard’s Mustard Tart

Off Topic: Crispy Pan-Fried Pork Chops

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