Kim Williams-GuillenApr 171 minMama Nomi's Mexican Pork Taco CasseroleHere is the THIRD in our COVID quaratine easy-peasy dishes -- you probably already have all the ingredients you need, just add pork! This recipe comes from m...
Kim Williams-GuillenApr 172 minCrunchy Chickpeas with Chorizo and SpinachThis recipe is adapted from another great one by Mark Bittman of the New York Times, and is the second in our series of "pantry staples" to help get you thro...
Kim Williams-GuillenMar 282 minFilipino Style Braised Pork in Adobo"Adobo" is a Spanish word that is generally used to mean sauce; it is derived from the word "adobar," to marinate or soak for tanning. In Latin America, adob...
Kim Williams-GuillenFeb 72 minWinter BLT (AKA the CBAP)A BLT is a simple sandwich that depends on great ingredients – especially great bacon and great tomatoes – to reach the heights of deliciousness. But what to...
Kim Williams-GuillenJan 93 minSouthwestern Chorizo Pork BurgersThis recipe comes from a book called Beyond Bacon: Paleo Recipes that Respect the Whole Hog, by Matthew McCarry and Stacy Toth. Even though the recipes insid...
Kim Williams-GuillenDec 20, 20192 minSpicy Apricot Bourbon Glaze for HamThis recipe is adapted from the Amazing Ribs website -- basically it combines two recipes, one for an apricot glaze and one for a brown sugar-bourbon glaze, ...
Kim Williams-GuillenDec 13, 20193 minEasy Pork Shoulder RoastWe often think of pork shoulder when making pulled pork, but this cut is incredibly versatile and deserves center stage for a holiday dinner. Thanks to its h...
Kim Williams-GuillenNov 11, 20193 minHao SiFu's Pork Bone BrothAfter a very cold day outside at Eastern Market this past Saturday, Paul asked that I make some soup. Last year, I came across this recipe in a reddit post (w...
Kim Williams-GuillenNov 7, 20193 minBacon, Spinach, and Mushroom QuicheThis recipe once was the winning entry in the Ark of Taste category of a pie competition put on by the Huron Valley Chapter of Slow Food International. I hav...
Kim Williams-GuillenNov 7, 20192 minRoasted Splayed Chicken in Cast IronI may be biased, but our pasture-raised Bresse chicken is the best dang chicken I’ve ever eaten! Our favorite way to prepare it is to bake it in hot cast iro...
Kim Williams-GuillenNov 7, 20192 minPork Steaks (or Chops if Ya Basic)A pork steak is cut from the Boston Butt, across the grain of the meat; the result is a juicy, flavorful slab that, while a little less tender than a standar...
Kim Williams-GuillenNov 7, 20192 minPasta PorkanescaPasta Puttanesca is a robust, spicy, flavorful pasta dish made with tomato sauce, garlic, anchovies, olives, and capers. I have long used Mark Bittman’s reci...
Kim Williams-GuillenNov 3, 20192 minMama Rosita’s Beans with Shredded Smoked Pork My grandmother would prepare beans by cooking them with large pieces of onion and garlic that she would later remove. She used the small red beans common in ...