The pork shoulder, slow-roasted with fat and bone, produces a richly textured, deeply flavored meat worth smacking your lips for.
Main course
Ronni Lundy’s Colcannon
This rich recipe, by Ronni Lundy, was inspired by the colcannon served at Main Street Meats in Chattanooga, a dish so sustaining it will almost make you forgo their heavenly hamburger. Almost.
Julia Turshen’s Turkey + Ricotta Meatballs
Senior producer Robyn Doyon-Aitken personally vouches for these tasty meatballs. She and her young son made them together one Sunday for dinner. He loved crushing the tomatoes with his hands and the herby, fragrant meatballs were a hit.
Julia Turshen’s Flounder with Roasted Tomatoes + Black Olives
The high heat blasts the juices out of the tomatoes, forming a quick, concentrated sauce that is not only great for roasting fish, it’s also terrific tossed with pasta or as an accompaniment for scrambled eggs, roast chicken, grilled pork chops. This dish is a go-too for weeknights or company.
Cola-Braised Beef Brisket
Chris’s brisket—so tender you don’t even need a knife to cut it—includes a surprise ingredient—two surprise ingredients, actually.
Jenny Rosenstrach’s New Year’s Eve Lobsters with Champagne Butter
The Champagne is for celebratory effect more than anything, but we love it.
