Also known as chitterlings, the large pig intestines are typically slow cooked or fried in the American South (and are also enjoyed in Caribbean, Latin American and French cuisine). Here’s what you need to know about buying, cleaning and preparing them.
Sweet, chewy dates are stuffed with savory Manchego, then wrapped in salty soppressata in these charcuterie-inspired hors d'oeuvres. A final drizzle of honey and sprinkle of chopped nuts brings a touch of sweetness and crunch.
Master pastry chef Duff Goldman makes his family's apple strudel, an age-old recipe comprised of a bright filling cooked low and slow and paper thin pastry dough.