"I don't think this blog can go on much longer without including a recipe for souvlaki. You've all had it at Greek restaurants and tavernas, at the diners owned by Greek families and at practically every eating establishment in Greece.
To truly enjoy a souvlaki, one should try it in the home of a Greek. Here, I marinade pork butt into tender grilled morsels.
I find pork butt to be the most flavourful and there's just enough fat in the cut to heighten taste and keep the meat moist. You may certainly use a leaner cut of pork but the butt (shoulder) is my preference.
"This is one of the Moroccan tajines in Claudia Roden's lovely book, Arabesque. I've chipped little. It's sweet, so I like it served with couscous or rice that has had chopped preserved lemon tired through it as well as herbs). I need something fresh and sharp as a contrast,"
MAKES 4 TO 6 SERVINGS • Dan dan! Sichuan street food done right. This fire flavor bomb is not for the faint of heart. It's the benchmark noodle bowl for the chile lovers of the world and ticks every single box for me. Hot, hot, hot, and absolutely exploding with flavor.
As with all wok-cooked dishes, when the stir-frying starts, this recipe comes together with lightning speed. Mise en place is crucial here-get those veggies chopped, spices measured, and sauces ready to go before you start cooking. Your dish and stress level will be well chuffed that you did.
Named after its dark, sweet sauce, posta negra is a classic Colombian dish made by braising beef in a flavorful liquid seasoned with panela sugar and spices. For our version, we call for a 5-pound beef chuck roast; it's a fat-rich cut, so trim it well before tying the roast. In the end, the meat will be superbly tender and succulent. In Colombia, the dish might be served with fried plantains, yucca fritters and a simple salad; we liked this rich beef with an easy pico de gallo and/or mashed potatoes.
