Recipe of the Day

Slow-Roasted Pork Shoulder with Mustard and Sage


Slow-Roasted Pork Shoulder with Mustard and Sage recipe

Makes 8 servings

Serve this over a BED of soft polenta for catching the juices, with a simply dressed salad on the SIDE.


  • 1 skinless, bone-in pork shoulder (Boston butt; 5–6 POUNDS)
  • Kosher salt, freshly ground pepper
  • 1/2 cup Dijon mustard
  • 1/4 cup finely chopped fresh sage
  • 2 tablespoons finely chopped fresh marjoram
  • 4 garlic cloves, finely chopped


Place a RACK in lower third of oven; preheat to 325°F. Season pork with salt and pepper. Mix mustard, sage, marjoram, and garlic in a small bowl. Spread all over pork, working it into all the crevices.

Place pork, fat side up, on a rack set inside a roasting pan and roast, basting with pan juices about every hour and tenting with foil if pork browns too quickly, until pork is well browned and very tender, 5–6 hours (depending on size of pork shoulder).

Let pork rest at least 10 minutes before serving (the meat should PULL apart easily).

Recipe of the Day

Harissa Shrimp And Summer Vegetable Sauté


Harissa Shrimp And Summer Vegetable Sauté recipe

serves 4

A smoky spice blend gives this quick, modern stir-fry a fantastic kick.


  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon CHILI POWDER
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon GROUND coriander
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons canola oil, divided
  • 1 lemon, 1/2 cut into wafer-thin slices and 1/2 juiced
  • 2 zucchini, thinly sliced on the diagonal and halved
  • 1 fennel BULB, thinly sliced, plus 1 tablespoon fronds
  • 1 CUP wax beans
  • 1 cup green beans
  • 1 cup snap peas, sliced in half on the diagonal
  • 1/2 cup fresh or FROZEN peas
  • A few handfuls of pea shoots
  • 4 cups cooked rice


To make harissa, combine cayenne, paprika, CHILI POWDER, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.

HEAT 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices;COOK until golden. Remove slices and set aside.

Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.

Recipe of the Day

Grilled Steak with Parsley-Parmesan Salad


Grilled Steak with Parsley-Parmesan Salad recipe

Makes 4 servings

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.


  • 1 1/2 pounds flatiron steak
  • 3 tablespoons olive oil, divided, plus more
  • Kosher salt, freshly ground pepper
  • 2 cups fresh flat-leaf parsley leaves
  • 2 ounces Parmesan, shaved
  • 1 tablespoon fresh lemon juice


Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.

Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5–7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.

Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.

Recipe of the Day

Duck-Fat Turkey Breasts with Green Onion Puree


Duck-Fat Turkey Breasts with Green Onion Puree recipe

Makes 4 to 6 servings

active time
15 minutes

total time
1 hour 10 minutes

Chef Sean Brock created this dish using quail, but the technique pairs equally well with bone-in turkey breast, creating a surprisingly juicy version of a much-maligned cut. Searing a turkey breast on the stovetop crisps the SKIN BEAUTIFULLY, while basting with thyme- and garlic-scented duck fat enriches the lean meat. Green onions stand in for the green garlic for a silky, fresh sauce that’s a welcome departure from classic gravy. Be sure to use homemade vegetable stock or a clear canned stock to preserve the brilliant green color. You can find duck fat from many gourmet shops, or online from D’Artagnan.


For the turkey:

  • 1 bone-in turkey breast
  • turkey breast half (about 4 1/2 pounds), preferably brined
  • Kosher salt
  • freshly ground black pepper
  • 1/4 cup duck fat
  • 2 tablespoons unsalted butter
  • 1 bunch thyme
  • 4 garlic cloves, smashed and peeled

For the puree:

  • 1/2 pound green onions, trimmed and roughly chopped
  • 1/2 cup low-sodium vegetable stock, preferably homemade
  • 2 teaspoons cream cheese, at room temperature
  • Kosher salt


Preheat the oven to 400°F. Pat turkey breast dry with paper towels and season both sides liberally with salt and pepper.

Heat a large cast-iron skillet over very high heat. Add the duck fat to the skillet. When the fat shimmers, add the turkey breast, skin-side down, and cook until dark golden brown, 3 to 5 minutes.

Remove skillet from heat and remove the turkey from pan. Carefully stir the butter into the pan juices. Arrange the thyme branches in the skillet to make a bed for the turkey. Place the turkey, seared-side-up, on the thyme and sprinkle the garlic around the sides. Baste the turkey, and transfer the pan to the oven.

Roast, basting every 15 minutes, until a meat thermometer inserted into the thickest part of the breast without touching bone REGISTERS 155°F, about 1 hour. Baste once more and transfer the turkey to a platter. Let the turkey rest for at least 20 minutes before slicing and serving.

While the turkey roasts, prepare the puree. In a medium saucepan, heat the stock over medium-high, add the green onions, and simmer until tender, about 5 minutes. Using a SLOTTED spoon, transfer the scallions to a blender, reserving the cooking liquid. Blend on high until very smooth, about 5 minutes, adding a splash of cooking liquid if necessary to help the blender puree the scallions. Add the cream cheese and blend for 2 minutes more. Season with salt to taste. Slice the turkey breast across the grain and serve with the green-onion puree.

Recipe of the Day

Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory


Butterflied Turkey a la Parrilla with Chanterelles and Grilled Chicory recipe

Makes 8 to 10 servings

active time
35 minutes

total time
1 hour

A grilled split turkey, golden brown as it comes from the parrilla, is one of my favorite dishes. Salt and pepper are all it needs. Such a simple preparation wants an equally uncomplicated but flavorful side dish. Chicory, which I learned to love when I worked in Italy as a young man, does the trick for me every time. Brushed with olive oil, seasoned with salt and pepper, and grilled to crispness, it is as good as the turkey that it graces. If you are lucky enough to have acquired some chanterelles or other wild mushrooms to sauté, they make the crowning touch. Their color is like the caramelized crust of the chicken.

I butterfly my turkeys differently than most butchers: I split them through the breastbone instead of the back, leaving the backbone in instead of discarding it. I think you get a juicier turkey this way, and an extra fun bone to pick.


  • One 10- to 12-pound turkey, giblets and neck reserved for another use, left at room temperature for 1 hour
  • Kosher salt
  • freshly ground black pepper
  • Vegetable oil, for grill grates
  • 2 bunches young chicory such as escarole or frisée, trimmed and cut in half lengthwise
  • 4 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 large shallot, finely chopped
  • 1 large garlic clove, minced
  • 1 pound chanterelles or other mushrooms, cleaned and trimmed, left whole if small and cut in half or into thirds if larger
  • 1/4 cup chopped fresh flat-leaf parsley

Special Equipment:

  • Gas or charcoal grill


With kitchen shears or a sharp knife, split the turkey through the breastbone (leaving the backbone intact) and press it out flat. Pat it dry on both sides with paper towels. Sprinkle with salt and pepper.

Heat an outdoor grill over medium heat. Brush the grate generously with oil. When the oil starts to smoke, add the turkey, bone-side down and grill, covered, until it browns and crisps on the first side, about 15 minutes. Turn the turkey skin-side-down, cover, and grill on the other side until the skin is dark golden brown, about 15 minutes more. Turn the turkey again, cover, and grill until a meat thermometer inserted into the thickest part of the thigh without touching bone REGISTERS 165°F, 10 to 15 minutes more. Transfer to a platter and let rest.

Meanwhile, prepare the mushrooms. In a large skillet over medium heat, heat 2 tablespoons butter and 1 tablespoon olive oil. Add the shallot, season lightly with salt, and sauté, stirring occasionally, until it softens, about 8 minutes. Add the garlic and sauté until the shallots are translucent, about 2 minutes, adjusting the heat as necessary so the garlic does not burn. Add the mushrooms, a pinch each of salt and pepper, and the remaining 2 tablespoons butter and 1 tablespoon oil and sauté until the mushrooms have released their liquid and it reduces into a light glaze, about 7 minutes. Stir in the parsley and season to taste with salt and pepper. Keep warm over low heat, stirring occasionally.

While the turkey rests, drizzle the chicory with a little oil, place it on the hottest part of the grill, and cook, turning once, until lightly charred, about 5 minutes. Cut the chicory into serving pieces and season to taste with salt and pepper.

Cut the turkey into serving pieces and serve with the mushrooms and chicory.

Recipe of the Day

Lamb Pot Roast with Oranges and Olives


Lamb Pot Roast with Oranges and Olives recipe

Makes 8 servings

This meltingly tender and richly flavored roast has true star appeal. Show off even more by making your own beef stock .


  • 1 4–5-pound boneless lamb shoulder
  • Kosher salt, freshly ground pepper
  • 6 garlic cloves, thinly sliced
  • 2 mandarin oranges or tangerines, unpeeled, thinly sliced into rounds
  • 1 cup Taggiasca or other fruity, brine-cured black olives, pitted, coarsely chopped
  • 2 tablespoons chopped fresh savory or rosemary
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 cups beef stock or low-sodium chicken broth
  • 1 1/2 cups dry red wine
  • 1 cup tomato purée


Holding knife parallel to work surface, cut lamb lengthwise, following seam where bone was removed and stopping about 1/2″ before you get all the way through. Open lamb like a book and season all over with salt and pepper. Close, wrap tightly in plastic, and chill at least 8 hours.

Preheat oven to 400°F. Open lamb and arrange garlic on bottom half, leaving a 1″ border. Top with orange slices and olives. Sprinkle with savory and red pepper flakes. Close lamb and tie at 1″ intervals with kitchen twine.

Place lamb on a wire rack set inside a large rimmed baking sheet. Roast until nicely browned, 30–40 minutes. Remove lamb from oven.

Reduce oven temperature to 300°F. Carefully transfer lamb to a large heavy ovenproof pot and add stock, wine, and tomato purée. Cover and braise lamb, basting with braising liquid every 30 minutes, until golden brown and fork-tender, 2 1/2–3 hours. Season with salt and pepper, if needed.

Transfer lamb to a cutting board and let rest at least 30 minutes before slicing. Serve with braising liquid.

DO AHEAD: Lamb can be seasoned 1 day ahead; keep chilled. Lamb can be braised 2 days ahead; cover and chill.

Recipe of the Day

Pork Tenderloin with Date and Cilantro Relish


Pork Tenderloin with Date and Cilantro Relish recipe

Makes 4 servings

active time
20 minutes

total time
35 minutes

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.


  • 3 tablespoons olive oil, divided
  • 1 pork tenderloin (about 1 1/2 pounds)
  • Kosher salt, freshly ground pepper
  • 2/3 cup Medjool dates (about 4 ounces), cut into small pieces
  • 2 tablespoons fresh orange juice
  • 3 tablespoons chopped fresh cilantro plus leaves for serving


Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper and cook, turning, until browned on all sides, 6–8 minutes. Transfer skillet to oven and cook pork until an instant-read thermometer inserted in thickest part REGISTERS 140°F, 10–15 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing; set aside pan drippings.

Toss dates, orange juice, reserved pan drippings, 3 tablespoons chopped cilantro, and remaining 2 tablespoons oil in a small bowl; season with salt and pepper. Spoon relish over pork and top with cilantro leaves.

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