“Outrageously delicious” is the best way to describe this meatloaf. The authors of K Food really hit the mark by dispensing with ground beef and instead employing ground pork for this recipe. There’s really no secret to success other than making sure to use the glaze. One of the best ways to serve this is…
Guest cook: Peter makes Poulet à la Moutarde et à l’Estragon (Mustard and Tarragon Chicken)
This recipe and these photos are from my friend, Peter, who puts people to sleep for surgery and wakes up peoples’ taste buds with food like this. Besides being an accomplished cook, outstanding photographer and one of the few people in the country who repairs and rebuilds vintage Bang & Olufsen components, he and his…
Babi Kecap (Kecap Manis-braised Pork)
This is a wonderful Indonesian braise. “Wait a minute. Indonesia is a Muslim country, and Muslims don’t eat pork,” you may say, and you’d be correct. The thing is, this recipe is from Bali, which is predominantly Hindu. With that behind us, I love that different cultures have variations on the same foods, such as…
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