Spicy Shredded Mexican Pork Tostadas (Tinga)
Although this dish takes a little time to throw together, most of that is the meat simmering so it’s pretty easy. I made it even easier (and slightly more healthy) by baking the tortillas vs. frying them. I used a pork shoulder instead of a butt because…
Sara Foster’s Southern Kitchen: Summer Succotash
We should all make more succotash. Especially in the summer. And this is a great place to start. I must acknowledge, however, the less-than-appetizing color of the butter beans. Those perky tomatoes and corn and basil are doing their best but they’re no match to…
Sara Foster’s Kitchen: Slow-Roasted Pulled Pork Butt
How’s this for a bone-headed move? I made this amazing, amazing pulled pork, packed everything up for a beautiful night of music under the stars in the heart of one of the world’s greatest cities… …only to realize when we arrived that I had forgotten…THE BBQ…
Sara Foster’s Southern Kitchen: Memphis-Style Barbequed Spare Ribs
They look good, don’t they? Too bad you can’t eat them. Because they’re made of FIRE. I rarely make ribs because my husband half-heartedly but stubbornly insists he doesn’t like them. But once in a while I prevail and this was, after all, in the interest of art and…
Ramen-Broccoli Slaw
I’ve been making this slaw for a long time and it’s time I shared it with you because it’s addictive stuff. It’s cool and crunch and nutty and slightly onion-y but also has a hint of sweetness. It’s a perfect summer slaw but you can make it any time. The…