pork

Rollin’ with Porchetta

by Good. Food. Stories. Contributor June 17, 2011

“Traditionally, porchetta is a whole deboned pig that is salted, stuffed, and then spit-roasted. When Danielle and I lived in Florence, we used to walk out of our way to a hole-in-the-wall spot that served porchetta sandwiches.”

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Miso Finding That Udon When I Return Home

by Christine Miksis March 2, 2011

“Have you ever eaten something so unbelievably heavenly during your travels that you developed an unhealthy, Charlie Sheen-like addiction to it? You might find yourself endlessly talking to a friend about how incredible it was, saying things like, ‘I’m sick of people calling me crazy, I’m just passionate [about food]!’ “

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Good Luck Pork and Sauerkraut

by Casey Barber December 13, 2010

“I remember being dragged to Christmas parties as a child, hiding under fold-out buffet tables pushed against wood-paneled walls and laden with steaming Crock Pots. I’d breathe in the briny, slightly acrid perfume of the bubbling kraut and pork fat, watching the grownups’ feet as they shuffled back for another helping.”

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Italian Red Sauce

by Danielle Oteri October 8, 2010

“I have always thought that the quintessential Italian-American experience was sneaking over to the gravy pot, slathering a piece of sliced white bread with sauce, and burning your tongue every time.”

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Umbrian Cuisine, Simplified

by Good. Food. Stories. Contributor June 9, 2010

“I moved to a 200-person Umbrian village the way only a 25-year-old woman in love with a foreign gardener can: Immediately, unironically, entirely. I had met Emanuele on vacation. Three weeks later, I pledged to return for good. I just had to sublet my apartment in Brooklyn, pack all of my worldly possessions, and score a one-way ticket to my new life. No biggie.”

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Hidden Kitchen’s Espresso-Encrusted Pork Roulade

by Christine Miksis November 4, 2009

“If you cannot make it to Hidden Kitchen, bring a piece of it into your own home by whipping up this awesome espresso-encrusted pork roulade recipe I picked up from the food duo that day after the market. They taught me how to prepare and cook this in about 45 minutes total (prep time 25 minutes, cook time under 20 minutes).”

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