Popularizado por los magníficos chefs de Bangladesh que trabajaban en restaurantes de Glasgow y Londres, el pollo tikka masala es uno de los emblemas de la cocina india y uno de mis platos favorito…

Un plato que me fascina: pollo tikka masala

Popularizado por los magníficos chefs de Bangladesh que trabajaban en restaurantes de Glasgow y Londres, el pollo tikka masala es uno de los emblemas de la cocina india y uno de mis platos favorito…

YOU GUYS. This salad. I hate to toot my own horn, but it’s definitely one of my top ten favorite recipes ever on this blog. It’s so addicting and delicious — try one bite and you will see what I mean.  We love Mexican street corn and always order some when that food truck rolls around. It’s a combination of ingredients and flavors that, honestly, I wasn’t so sure about before I tried it. But…one bite left me hopelessly hooked and this salad combines all of my favorite parts of the corn…

Mexican Street Corn Salad

YOU GUYS. This salad. I hate to toot my own horn, but it’s definitely one of my top ten favorite recipes ever on this blog. It’s so addicting and delicious — try one bite and you will see what I mean. We love Mexican street corn and always order some when that food truck rolls around. It’s a combination of ingredients and flavors that, honestly, I wasn’t so sure about before I tried it. But…one bite left me hopelessly hooked and this salad combines all of my favorite parts of the corn…

BELLAVISTA - Chilean Food Truck on Behance

BELLAVISTA - Chilean Food Truck on Behance

1. Make the pork: Heat oven to 325°. Combine rosemary, sage, ¼ cup oil, fennel seeds, pepper, chile flakes, and garlic in a food processor, and process until a smooth paste forms. Unfold pork shoulder, skin-side down, on a cutting board, season with salt, and spread evenly with herb paste; roll up shoulder, tie with kitchen twine at 1″ intervals along length of shoulder, and rub with remaining oil. Transfer to a 9″ x 13″ baking dish, season with salt, and cover with foil; bake until an…

Porchetta Sandwiches

1. Make the pork: Heat oven to 325°. Combine rosemary, sage, ¼ cup oil, fennel seeds, pepper, chile flakes, and garlic in a food processor, and process until a smooth paste forms. Unfold pork shoulder, skin-side down, on a cutting board, season with salt, and spread evenly with herb paste; roll up shoulder, tie with kitchen twine at 1″ intervals along length of shoulder, and rub with remaining oil. Transfer to a 9″ x 13″ baking dish, season with salt, and cover with foil; bake until an…

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