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Articles tagged with pork

  • How to Build a Southern Pantry

    A good pantry isn’t built in a day. But with a few key ingredients, you should be able to put together the backbone of a pantry; something to give you a...


  • Asian Influence

    What’s the first thing you think of when you ponder Chinese and Japanese cuisine? They all go well with rice. This is because much rice comes from the Far...


  • The Great Snooth Chili Cook-Off

    A few months back, we received an adorable little box from Andrews McMeel Publishing. Expecting a book, we opened it up and were pleasantly surprised by a...


  • School Daze Part Deux

    Yes, I am back in cooking school. It was a bit of a toss-up as to whether or not I wanted to take the Level Two classes at The New School of Cooking here in...


  • Meat-It's What's for Dinner

    Tonight started two weeks of “Meat”-beef, pork, lamb and veal. I had a picture in my head of Tim Allen grunting like a caveman while grilling a 72 oz....


  • Marc Forgione Wins NYC Cochon 555

    After a week and a half of pig preparation, five New York City chefs and their culinary teams came together last Sunday evening at the beautiful Lighthouse...


  • Chef Kuettel Makes Sausages, Preps for Smoking

    The excitement at NYC restaurant Trestle on Tenth continues as Chef Ralf Kuettel prepares more porky dishes for this weekend's Cochon 555 event. What's...


  • Prepping for NYC Cochon 555

    This Sunday, January 22, marks the fourth annual NYC Cochon 555 event. Cochon 555 takes place in 10 major cities across the country, challenging chefs in...


  • Day 1 and 2: Blood Sausages and Brining

    The pig preparation begins!


  • Guide to Grilling Pork

    Just in time for summer, the USDA revised its minimum cooking temperature for whole cuts of pork from 160 degrees F (about 71C) to 145F (about 63C). This...


  • Braised Pork Shoulder in Chianti Sauce

    Tuscany presents us with a number of amazing cuisines that pair beautifully with the wines of the region. A dish that I have grown to love is braised wild...


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