My longtime friend and colleague Melissa Wong, a consummate foodie from Melbourne, shared this flavorful recipe with me—see the Pressing Report for all the fun we had preparing it. Dumplings are surprisingly easy to make at home with either square or round dumpling wrappers. The pinching technique isn’t complicated, but a dumpling press makes quick […]
Reminiscent of Italian porchetta, my Chilean version is filled with chorizo and a popular vegetable in Chile—sweet potato, or camote. Forming the chorizo into a rectangle with a rolling pin helps more evenly distribute the meat. If you’d rather not flatten the pork yourself, simply ask your butcher to butterfly it for you. Ingredients Directions […]
This dish takes its name from the exquisitely sweet Pedro Ximénez sherry. Pork tenderloin is an extremely lean cut that will stay juicy with my two-step sear-and-bake method. Thinly slice any leftovers and pile on a crusty roll for lunch the next day. Ingredients Directions Step 1 Preheat the oven to 400°F. Place the tenderloin […]
Pork and fruit is a winning culinary combination. Rather than using the more traditional apples, this recipe calls for a double dose of berries, both whole blackberries and pure raspberry vinegar to create a tart foil for the pork. For a delicious side dish, a grain, such as bulgur or barley, mixed with caramelized onions […]
