Portuguese Pork and Garlic

One thing about vinho d’ alhos–the recipe differs from family to family. (It is pronounced something like “vino dosh.”) The basics are vinegar, wine, pickling spices, and garlic. This version (from my book, Cooking with Tommy Bahama: Flavors of Aloha) only marinates pork for a mere day or two, but aficionados often pickle the meat for three or even more days.
Chicken Savoy

Chicken Savoy is a popular dish at many Italian restaurants in my area. How popular? There are people who call it “the unofficial state dish of New Jersey.” Mamma mia! Take that Italian hot dog! (Don’t know what an Italian hot dog is? See * below. I hate ’em.) If you don’t live in North […]
Baked Ham with Pineapple-Mustard Seed Glaze

Whether you are planning a buffet or a sit-down dinner, baked ham is a great choice for your main course. I have created many a baked ham recipe over the years, but this is my go-to recipe. It touches all of the bases–an easy recipe for a sweet, sticky, and fruity glaze with a little savory kick to balance the salty meat.
Sunday Night Spaghetti and Meatballs

(Photo by Ben Fink.) When the weekend arrives, the “fast and easy” recipes are filed away, and I look forward to a meal that has been leisurely simmered on the stove, filling the house with comforting aromas. Spaghetti and meatballs is the kind of dish whose excellence is related to the time it spends quietly […]
Beef Rib Roast with Blue Cheese Crust
Christmas Meatball Lasagna

When I was on Martha Stewart Radio with my buddy Sandy Gluck, the subject of meatball lasagna came up. What makes Christmas meatball different is that the ground meat not simply added to the sauce, but rolled into small meatballs first. I hadn’t made it since testing for I LOVE MEATBALLS, and my mouth started to water as I described the recipe.
Pancetta-Wrapped Roast Pork with Blackberry Sage Sauce

For a guy who has created hundreds (if not thousands…it’s true!) recipes over the years, it is difficult to choose my favorite recipes. But, this roast pork is up at the top of the list. It is absolutely perfect for the holidays. The roast can be wrapped in the pancetta a day ahead and roasted just before dinner, and the pan deglazed with the pre-made sweet and savory sauce.
Cod with Grapefruit, Avocado, and Fennel Salad
The Best Chicken Cassoulet
Herb-Brined Turkey with Make-Ahead Gravy

Brined turkey first made a splash a few years ago in the pages of Cook’s Illustrated, thanks to a recipe in Jean Anderson ‘s The Food of Portugal (with a few tips from kosher butchers along the way). The brining concept fooled many cooks into thinking that their turkey was juicier, and a new favorite turkey […]