Andrea Albin came up with this dish starring pigs’ ears; their deep, porky flavor goes beautifully with the brighter notes of shallot, lemongrass, mint, and cilantro.
Eggplant surprisingly transforms into a fig-like preserve with notes of apple and pear. The foolproof biscuit dough takes just minutes to put together.
Marrying two New Orleans classics—the po’ boy and the muffuletta, it&8217;s battered, fried, and piled with a relish of olives, vegetables, and pickled eggplant.
Eating liver and onions is not a trial when you use grilled red onion wedges and tender chicken livers glazed with a Spanish-influenced sweet-and-sour sauce.