Pork: More than 50 Heavenly Meals that Celebrate the Glory of Pig, Delicious Pig by Cree LeFavour

Pork celebrates the versatility and utter deliciousness of pork in more than 120 tempting recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. Each recipe is grouped into a set, matching a main course of pork with a complementary grain, pasta, salad, or vegetable. This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas.

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The Secret Restaurant: Fancy Tuna Salad, Niçoisely

by Peter Moore

Our sunny September summer continues in the Bay Area, and there’s nothing like a big salad to enjoy at this time. I’ve always liked a Salade Niçoise  and it’s pretty easy to put together—whether or not it’s particularly authentic is another question. A Niçoise is traditionally made with canned tuna, and while I’m not sure if it was a Niçoise they were making when it happened, canned tuna was responsible for the deaths of two women from Michigan who died of botulism in 1963. Continue reading