When slow-cooked in a tomato-y white wine sauce, raw cabbage is transformed into something that's melt-in-your-mouth delicious! A bit of Parmesan rind adds umami to the sauce.
What is your favorite - cheese and crackers, deviled eggs or pigs in a blanket? Would you prefer them as hors d ’oeuvres, appetizers or starters? Actually is there really a difference? And can their origins be traced? You bet! If that’s enough of a tease then join Jim O’Connor for the main course on The Secret Life of Hors D’Oeuvres.
The secret to a flavorful pot roast is browning the meat and onions before roasting, which adds a rich meaty flavor and caramelized sweetness. This step is what separates our recipe from many others that use a slow cooker.
For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's tender.