Chef's Notes Plus

Bacon Lardons

Lardons are 1/4-inch thick pieces of bacon cut from a thick slab that are typically cooked until crisp. Commonly used in French cooking, lardons add flavor and texture to a variety of dishes, from salads and quiches to stews, potatoes, and vegetable dishes. Lardons can only be made from slab […]

Main Dishes

Barbecued Pulled Pork Pizza

Makes two 12-inch pizzas Leftover pulled pork can be used to make a very tasty and unique pizza. A little pork (about 1 1/2 cups) is enough for 4 to 5 portions. Using a charcoal grill will give your pizza a wood-fired flavor and character. To use this method, ignite […]

Chef's Notes Plus

Barbecuing 101

These early days of summer are not like the ones we’ve known in the past, and the added stress and anxiety, coupled with not being able to have fun with our friends and family, is a lot for anyone to handle. We’re searching for a silver lining, and of course, […]

Chef's Blog, Chef's Notes Plus

Big Game-Day Foodie Face-Off

You don’t have to be a football fan to enjoy The Big Game, especially when there’s a great spread. Chips and dip, fried foods, and pigs in a blanket are all favorites, but we love the tradition of serving regional foods from the competing teams. This year, we’re looking to (in […]

Main Dishes

Bucatini alla Gricia

Serves 4 to 6 Guanciale is the cheek of the pig, cured with salt and spices and air-dried. If can be hard to find. You can replace it with a good-quality pancetta, which is from the belly of the pig and cured in the same way as guanciale. Ingredients 8 […]


Butifarra (Traditional Peruvian Ham Sandwich)

Makes about 24 sandwiches This recipe makes quite a bit of ham, so you may have leftovers (unless you have 24 hungry people to feed!). You can tightly wrap any remaining pork and freeze for later, if you like. You can find Peruvian-style chile pastes (we use ají panca and […]

Main Dishes

Chicharrones con Limón (Lime-Marinated Rendered Pork Ribs)

Ingredients 2 lb pork ribs, cut into individual ribs 1 tablespoon kosher salt 1/4 cup freshly squeezed lime juice 2 tablespoons pork lard 3 cups water 4 limes, cut into wedges, for garnish Directions Season the ribs with salt and lime juice and marinade for 30 minutes. Heat the lard […]

Chef's Blog, Chef's Notes Plus

Crash Course: Low and Slow Holiday Roasts

There is a lot of helpful information down there, but if you’re pressed for time, here’s a summary of the most important parts: Slow roasting typically utilizes large, less tender, less expensive, more active, higher-fat muscles that contain a large amount of collagen, like pork butts. If you are looking […]