A long, slow spell in the oven coaxes this lusciously fatty, fat, fat pork roast into supple, aromatic, cider-infused, sigh-inducing submission.
Recipes from Plenty--Good, Uncomplicated Food
So what if filet mignon and foie gras are no longer on the menu? Diana Henry revives the lost art of home economics-making the most of what you have-combining it with today’s desire for a sustainable table to show modern cooks that there is “plenty” of food for us to eat and enjoy without depleting our bank accounts and the planet’s resources.
This cook’s tour of recipes from around the globe is all about the great food you can make without spending a ton of money. With what’s left from a simple Roast Chicken, make a fabulous Greek Chicken, Pumpkin, Feta & Filo Pie. Turn a bumper crop of tomatoes and basil into a satisfying Tomato & Pesto Tart. Thanks to a special section on less expensive cuts of meat, you’ll soon be creating new family favorites from lamb shoulder, pork belly, skirt steak, and the like.
Wine-Soaked Autumn Pudding
An autumnal take on the classic British summer pudding, melding booze and berries and apples and plums to really quite a lovely effect.
Moroccan Lentil Soup
“Amazing.” “Wonderful.” “Warm satisfaction.” “Won the make-it-again award.” “Easy.” “Quick.” That’s what we’re hearing about this luxuriously satiating soup.
Homemade Cherry Liqueur
The only real trick to this stiff summery sensation is resisting the temptation to snitch a swig before it’s time.
Seasonal Vegetable Tempura
We could stare at this staggeringly stunning tempura all day—and eat it all night. Talk about a nifty tactic to get us to eat our veggies.
Green Gazpacho
Though this cool, creamy, don’t-turn-on-the-stove soup is hardly penance, it certainly makes amends for all those burgers and brats. Summer detox, anyone?