We'll come right out and say it: there are a lot of words in the titles of these recipes that make them sound fussy. But we promise, you can do it. The payoff! Oh, the payoff. A creamy carrot soup, golden and comforting. A hearty treat of a sandwich, rich but lightened by vvvanessa's brillant addition of a crunchy kale slaw. Yes, this one takes a bit longer than the usual hour we aim for at Dinner Tonight HQ, but you'll have leftovers galore, and ones that you'll actually want to eat!
Click through on the recipe photos or titles to see (and save and print) the full recipes, but we've also written you a handy grocery list and game plan below.
2 1/2 pounds boneless country-style pork ribs (or boneless pork shoulder/butt, cut into large cubes) Fresh ginger Star anise Dried shiitake mushrooms (pre-sliced) White or yellow miso paste 1 bunch Tuscan/dinosaur/lacinato kale 8 to 10 carrots 4 sturdy, good-quality hamburger buns, Kaiser or potato rolls, or ciabatta rolls
We assume you have soy sauce, white wine or mirin, rice wine vinegar, toasted sesame oil, lemon juice, extra virgin olive oil, onions, garlic, apple, salt, black pepper, white pepper, stock, and thyme in your super well-stocked kitchen. If not, you'll be needing those, too.
1. This menu plans itself, really. The pulled pork needs a good two-hour braise, there's just no way around it, and vvvanessa suggests giving the kale slaw at least an hour (ideally more) to sit in its dressing. Long story short, begin with the pork.
2. As soon as the pork is braising, whip up the kale salad. Set aside to become delicious.
3. Focus your attentions on the soup. You'll be using all of your wintriest cooking techniques tonight -- braise the pork! Broil the carrots!
4. After 15 to 20 minutes, pull the carrots and finish the soup. Set aside to be warmed up when the sandwiches are closer to being done. Now you get to rest! Or work on homework, or have a cocktail, or catch up on your beauty sleep.
5. When the pulled pork is done, layer it with the kale slaw into sandwiches, and serve alongside a bowl of that lovely carrot soup. Dig in!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
I love Champagne and cheese and potato chips. In fact, that would be the most dreamtastic dinner. I have two cats and I am a proud Portlander-by-birth currently residing on Manhattan's rich and wonderful Lower East Side in a closet that has no closets. In May I finished up a masters degree in Food Studies at NYU and now I am trying to figure out exactly why I did that and what that all means. It is very fun and scary but mostly fun. I like to cook and I love to bake.