And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
I’ve made a lot of pasta salads over the years, using just about every shape and size imaginable, with one notable exception. The egg noodle. I only came to this realization recently, when I was looking to make a “prop” pasta salad to sit next to some grilled pork. The cupboards were bare, except for a handful of egg noodles, which I pressed into service, and what started out as an afterthought, turned into an... to read the rest of Chef John's article about this Deviled Egg Noodle Salad recipe,please follow this link to become a member.) Follow this link to get a complete, printable written recipe for Deviled Egg Noodle Salad!
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
When I was a young cook, I had some pretty stringent believes regarding which cuts of meat could, or should, be used with certain cooking methods. If we’re talking about cooking pork “low and slow,” the shoulder cut was always the answer. If we’re doing something like skewers, and we’re cooking them fast and hot, the loin, or tenderloin was the... to read the rest of Chef John's article about this Barbecued Pork Skewers recipe,please follow this link to become a member.) Follow this link to get a complete, printable written recipe for Barbecued Pork Skewers!
And, as always, enjoy! If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.
