Serves 6 to 8
If you buy a blade-end roast (sometimes called a “rib-end”), tie it into a uniform shape with kitchen twine at 1-inch intervals; this step is unnecessary with a center-cut roast. For easier carving, ask the butcher to remove the tip of the chine bone and to cut the remainder of the chine bone between the ribs. For instructions on carving the roast, see step-by-step below.
- kosher salt
- ground black pepper
Serves 4 to 6
Serve with steamed jasmine rice, if desired, although any style of white rice can be used. Don’t skip the toasted rice: It’s integral to the texture and flavor of the dish. If a fresh Thai chile is unavailable, substitute half of a serrano chile.
- sweet paprika
- cayenne pepper
- white rice
- fish sauce
- water
- sugar
- fresh cilantro leaves
Serves 4 to 6
Serve with steamed jasmine rice, if desired, although any style of white rice can be used. Don’t skip the toasted rice: It’s integral to the texture and flavor of the dish. If a fresh Thai chile is unavailable, substitute half of a serrano chile.
- sweet paprika
- cayenne pepper
- white rice
- fish sauce
- water
- sugar
- fresh cilantro leaves
Serves 4 to 6
We strongly prefer the flavor of natural pork in this recipe, but if enhanced pork (injected with a salt solution) is used, reduce the salt to 2 teaspoons (1 teaspoon per side) in step 2. For tips on “double-butterflying,” see step-by-step below.
Pairs with:
Chateau Ste. Michelle Indian Wells Chardonnay
Chardonnay is rich enough to stand up to a meal with pork and herbs.
- Kosher salt and ground black pepper
- sugar
- herbes de Provence
- vegetable oil
- dry white wine
- fresh thyme
- bay leaf
- low-sodium chicken broth
- unflavored gelatin
- chopped fresh parsley
- egg
- lean ground beef
- garlic powder
- black pepper
Serves 4 to 6
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.
- SAUCE
- low-sodium chicken broth
- sugar
- soy sauce
- Chinese black vinegar
- toasted sesame oil
- Chinese rice wine or dry sherry
- ketchup
- fish sauce
- cornstarch
- PORK
- baking soda
- cold water
- Chinese rice wine or dry sherry
- cornstarch
- STIR-FRY
- Asian broad-bean chili paste
- vegetable oil
Serves 4 to 6
Serve with steamed jasmine rice, if desired, although any style of white rice can be used. Don’t skip the toasted rice: It’s integral to the texture and flavor of the dish. If a fresh Thai chile is unavailable, substitute half of a serrano chile.
- sweet paprika
- cayenne pepper
- white rice
- fish sauce
- water
- sugar
- fresh cilantro leaves
- Leg of lamb
- Butter or Ghee
- Dijon Mustard
- Thyme/Rosemary/Taragon
Served with mashed cauliflower and mixed vegetables
- Sauce Ingredients:
- olive oil
- pasta sauce
- soy sauce
- chicken or vegetable stock
Serves 8
The leaner flat-cut brisket is the better choice for this recipe. The thicker point cut is much fattier-a good thing on the grill, where the excess fat can drip away, but a disadvantage in a slow cooker, where the fat can make the sauce greasy. If you end up with an especially thick piece of brisket, extend the cooking time to 11 hours.
- vegetable oil
- light brown sugar
- Salt
- tomato paste
- all-purpose flour
- low-sodium chicken broth
- paprika
- onion powder
- garlic powder
- cayenne pepper
- fresh thyme
- bay leaves