RecipeHive

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Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu

Posted by in Shared Member Recipes

On their blog Dinner: A Love Story, Andy Ward & Jenny Rosenstrach call this “Instant Dinner Party,” because you can make the ragu completely ahead, even a day or two before. Whether you serve it that day or reheat it for a party tomorrow, “It will make the house smell amazing,” Jenny told me, “Which, in my opinion, counts for more than flower arrangements when having dinner guests. Best of all, if there are kids coming over, and they don’t like the ragu, we can usually count on them liking the pasta with a little Parm-so it minimizes drama on that end, too.” Whatever ragu is left is a boon: over polenta, in tacos, on sandwiches, or frozen and awaiting more dinners. Recipe adapted slightly from Dinner: A Love Story (Ecco, 2012).

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Rotisserie Porchetta Recipe

Posted by in Shared Member Recipes

How can you go wrong with pork wrapped in fatty pork? You can’t, which makes this porchetta such a great holiday treat.

This porchetta gets a double dose of pork: a brined pork loin on top of pork belly that’s been scored and rubbed with an aromatic mixture of spices, herbs, garlic, and lemon zest. The whole affair was rolled, tied tightly, and slowly cooked on the rotisserie until the skin blistered and crackled.

You probably don’t need me to tell you how delicious this was. How can you go wrong with pork wrapped in fatty pork with crunchy skin? The impressiveness of this monster roast makes it perfect for the holiday table, but it’s so good that’ll you’ll want to eat it all year.

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Ricotta Pie with Amarena Cherries

Posted by in Shared Member Recipes

Okay, this is actually a cheesecake, but it’s so creamy and light that you won’t care what it’s called, you’ll just ask for more. This recipe is from Palizzi Social Club in Philadelphia, our #4 Best New Restaurant in America 2017 .

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Squid in Zimino

Posted by in Shared Member Recipes

This is a famous Tuscan dish that is also found in other regions, such as Liguria. It is excellent served as an accompaniment to polenta. “In Zimino” means that the squid is cooked with vegetables – usually spinach or beet greens.