The infatuation with all things pork belly continues. Here it’s infused with herbs and honey and left to cook low and slow until tantalizingly tender.
Eating Dirty™Eating Dirty™
I've got a dirty little secret. I like to indulge every once and a while. Get my hands dirty in the kitchen and at the table. (Aw, come on. Admit it. You know you do, too.) That's why I'm curating this section of the site. But these aren't Oreo-wrapped-in-a-Snickers-bar-tucked-into-a-scoop-of-vanilla-ice-cream-and-deep-fried kind of recipes. I don't believe in them. They're not indulgent, but unwholesome. Eating Dirty recipes use good, local, (hopefully) organic, wholesome (and whole) ingredients. It's food for real people food who every so often don't want to count kale leaves. They're the kind of recipes you turn to when you want to lavish upon yourself. Now, am I saying eat these every day? Not. But am I encouraging you to turn to these every so often when the need for a little sexy, get your-hands-and-face-messy, over-the-top arise? You betcha.--David Leite
This peanut butter and jelly sandwich with potato chips lends a little crunch to the classic PBJ. (Typed whilst licking our fingers.)
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