Perfection can't be hurried: For fall-off-the-bone tenderness, cook the pork for eight to 10 hours over hickory, white oak or pecan wood. It's delicious in sandwiches, sliders, carnitas, flautas or quesadillas—or put chunks in your barbecue baked beans.
Because of its versatility, broccoli can be used in countless dishes, but chef Pablo Ramirez said one key step in preparing broccoli is to first poach it in boiling salt water to preserve its greenness. This colorful entrée is a favorite from the California Grill menu.
"Chimichurri is an Argentine condiment that they eat like Americans eat ketchup," said chef Shaun Behrens, whose minty version is a delightful accompaniment to spring lamb.
Unlike a typical omelet that's folded over at the stovetop, this one is finished off in the oven to yield a hearty, frittata-like dish. It's delicious as is or with additions such as cooked sausage or cooked, sliced potatoes.
"I like layers of flavor," says cooking school instructor Paulette Bruce, explaining her use of wine in this pastry dough. "Also, an acid makes pastry flakier. Some people add lemon zest."
"Why not?" Encouraging his team to ask that question is a technique chef Gabe Garcia uses to foster creative thinking. In this case, the question was, "Why not grill grapes?" The result: a delicious accompaniment to steak.
This hearty soup can be on the table in less than an hour. Marin County food expert Rebecca Katz says it's not necessary to soak lentils overnight; just a quick rinse will do.
Poke (pronounced poh-KAY) is a Hawaiian delicacy traditionally made with cubed ahi tuna. This recipe, created by North Shore Poke Co. of Huntington Beach, won the chefs' competition at the 2014 Orange County I Love Poke festival.
.svg.png){kind=small}
