The broth for this dish is teeming with tart lemon peel and aromatic star anise, both of which perfume the pig trotters to their core. Using an electric pressure cooker makes cooking tough cuts of ...
When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters ...
“THIS DISH SCREAMS wintertime to me,” says Thomas Griese, who until recently was the executive chef at the French restaurant RN74 in Seattle. “This is an elevated French version of a pot roast or ...
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