If you’re feeling kinda heavy after all that Christmas holiday eating, here is another great recipe I found in my Fine Cooking magazine. The best thing about it is, it’s got a lot of veggies in it. This recipe is a nice and quick dish, easy enough to make for a weekday meal.
By the way, why is this called a Napa cabbage? This cabbage has almost nothing to do with that valley in Northern California most famous for its wines. What’s up with that?
One of our most loved Thanksgiving recipes, a tried-and-true favorite stuffing dish. You’ll want to make a double batch just so you have enough for leftovers!
Over the years, we’ve made many different turkey recipes for Thanksgiving. The famous Good Eats Roast Turkey by Alton Brown was the most often used recipe. We’ve also used other recipes, like Melinda Lee’s apple juice-based Master Brine, our WSM Smoked Turkey, and a disastrous pineapple brined, smoked turkey (shudder).
For the centerpiece of the Thanksgiving meal, we like to try different things out. But one side dish has been a constant companion on our Thanksgiving table, for at least 5 years now: this Gourmet Chestnut and Sausage Stuffing.
Continue reading Gourmet Chestnut and Sausage Stuffing Recipe
House of Annie takes you step by step to create this ambitious, yet delicious, dish of marinated pork belly and taro.
When I first got to know Nate, I found out that he loved Khau Yoke (spelled kau yuk in Hawaii). More specifically Wu tau khau yoke (wu tau is taro or if in Malaysia, known as yam). I love this dish too but had never tried to make it at home. It seemed like something that only good restaurants could make and I never thought I’d be able to replicate it at home.
But my friend Elizabeth (whose mom used to run a chicken rice stall and is a fantastic cook) shared her mom’s recipe for khau yoke with me many moons ago. I’ve always wanted to try it just never found the time or ambition. But recently, when I was looking through my list of recipes to try, I reconnected with this dish. And having had a taste for yummy pork lately, I decided I had to make this dish (and please my hubby at the same time!). Continue reading Khau Yoke Recipe (Pork Belly Cooked with Taro)
Updated 30 October 2009
Originally posted 13 June 2007
This recipe for Hawaiian Kalua Pig with Cabbage calls for simply roasting a pork shoulder in an oven bag. No heavy lifting involved
