When it comes to grilling sausages, it’s hard for me not to think of Tony Soprano in his backyard, Sweet Italian links draped around his neck, an end twirling in…
Read More
Adapted from: Lisa Fain's The Homesick Texan Cookbook Image credit: Smitten Kitchen Carnitas, meaning “little meats,” are traditionally braised, roasted, and sauteed or fried to get a crispy outer layer...
Read More
Adapted from: NTY Cooking Image credit: V&V Supremo Walden’s Chorizo stuffng is a smoky, mildly spicy, substitute for a more traditional Thanksgiving stuffing. The Walden Chorizo is naturally sweetened with...
Read More
Adapted from: Bon Appetit Image credit: Pinterest Pork chops often have a bad connotation from years of eating the over—cooked, dried out versions. We promise you, these are not those...
Read More
Adapted from: PaleOMG Image credit: The Paleohacks Blog Even if you don’t follow a Paleo diet, this is another great way to do pork chops. Sear the crusted chops in...
Read More
Adapted from: Bon Appetit Image credit: Beyond Black & White Our favorite method for Country Style Ribs is still simply boiling in your favorite BBQor other sauce until tender, and...
Read More
Adapted from: New York Times Image credit: NYT Cooking We're guessing most of you haven't seen your grill in months. For most of the winter, it was buried under a...
Read More
Adapted from: One Pan, Two Plates by Carla Snyder Image credit: American Grandparents Association Ingredients 1/2 cup apple cider or juice, plus more it needed 1/4 tsp ground cinnamon Salt...
Read More
Adapted from: Martha Stewart Living Image credit: Martha Stewart Living This is a really simple but delicious way to utilize our pork sausages! Ingredients 1 pound Orecchiette pasta (fresh if...
Read More
Adapted from: Bon Appetit Image credit: Epicurious Ingredients 2 tablespoons olive oil 4 garlic cloves, peeled, crushed 6 whole sweet Italian sausages (about 1 1/4 pounds) 6 cups cooked white...
Read More
