Here, tongue is simmered with lots of aromatics, then cubed and cooked again in lard and some of the original cooking broth, which produces wonderfully tender bits of meat.
The generally accepted legend of whoopie pies is that they evolved from little individual cakes mothers would make their children from leftover chocolate cake batter and frosting—the "whoopie" is said to be the kids' happy shout.
A popular taco filling in Mexico, pork al pastor is usually cooked in a huge slab on a vertical rotisserie (like Middle Eastern shawarma) and sliced off to order, so that the outside bits are crisp and golden and the inside is juicy and tender.
Traditional pot stickers, complete with fresh dough and the requisite number of pleats, are best saved for a special occasion. This version, made with store-bought wonton wrappers, is easy enough for a weeknight meal.
Grilling hot dogs first lends them a deeper, smokier flavor, and the buttermilk-cornmeal coating fries up to a thick, fluffy shell—delicious with mustard or ketchup and a frosty root beer on the side.
Though they're the kind of thing you tell yourself you're making for kids, the way these sweet and slightly salty cookies go a little chewy when they absorb the ice cream will definitely inspire mature palates as well.
The inspiration for these handheld burritos came from those served at the Santa Fe Farmers' Market, in New Mexico, where they are truly the early bird's reward—feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day.
Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor.
Americans have learned to appreciate plain whole-milk "Greek-style" yogurt in all its thick, rich, creamy glory, and those attributes are played up here.
