Fresh grape tomatoes and basil with lots of extra-virgin olive oil and grated Parmesan cheese bring the fresh tastes of Italy to this quick pasta dinner.
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
It’s cold up in New York. Another deep freeze is impending! These boats or bowls or whatever you want to call them, are so easy to put together. Bonus: You don’t have to wash a bunch of dirty dishes after you are done because your bowl is edible.
As the center of Southern barbecue, Memphis offers sauces that occupy the middle ground between other styles. These blends provide moderate amounts of sweet, heat, and tang, which add up to a lot of flavor.
