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pork | Gourmet Gastronomer

pork

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Cochinita Pibil: Buried Piggie

 Arcenia calls me "cochina" all the time.  It's a term of endearment, but as it directly translates to the word "pig", I am only mildy flattered.

Ragù Alla Bolognese

Ragu alla BologneseI'm going to say right at the start that this most likely isn't authentic Ragù Alla Bolognese. But you know what? It's good. It's damn good. And my family loves it. So if it isn't authentic, well, I'll still sleep at night. Because I can get my kids to eat it. With vegetables in it.

Turkish Pizzas

turkpizza4 It all started with my husband, Billy. He ran to Barnes and Noble to pick up a book, and grabbed this cookbook for me while waiting in line. How can I not love a man that willingly feeds my cookbook addiction? It's called Oriental Basics, and it's by Cornelia Schinharl and Sebastian Dickhaut. ('howt? 'hot?
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