Barbacoa De Cabeza by Sergio Hernandez

Barbacoa de Cabeza is a slow cooked dish prepared with parts from the head of a cow, such as the cheeks. Popular in South Texas, I've adapted the dish to be cooked using your Slow Cooker, Pressure Cooker, or Smoker/Oven Combo to create this tasty dish.

Carnitas by Sergio Hernandez

Carnitas are the Mexican version of pulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds easily with a fork, then it's roasted at high heat to make crispy browned bits full of flavor.

Southern Low Country Braised Pig's Feet by Smokinhotchef

This recipe sings low country with high notes. A very significant part of African American heritage and culture. Pig's feet, along with the other 'undesirable' discarded parts, like ears and chittlins' were a staple in the slaves' diets as well as pinto beans and cornbread, also their personal vegetable gardens. This was sustainable…

Chinese Braised Oxtails with Root Vegetables by Joyce Leung

A hearty oxtail dish with star anise, Chinese mushroom, daikon and carrots. The oxtails turn tender when cooked slow and the bones add a lot of favor to the meat.

Spicy Coconut Chicken Curry by John Spottiswood

This is more of an Indian than Thai curry, and has a condensed, pungent sauce. It is unusual and really wonderful. Curries are hit or miss with our kids, but they all loved this one (except for the peas...which meant more for me!) We served this with a brown/white rice mix and steamed brocco-flower. The sauce on this is so pungent…

Dulce de Leche Cortada by Andrea Faz

Jameson Whiskey-Braised Pork Shoulder With Irish Colcannon by Danielle Pallaske

I clipped this from the Chicago Tribune last year and it turned out to be voted reader's favorite recipe of the year from their food section! It was created by chef Dirk Flanigan of The Gage restaurant in Chicago and is it ever wonderful. Colcannon is a traditional Irish dish with buttery creamy mashed potatoes folded into a mix of…

Grandma's Moist Bread Turkey Stuffing by fran pearce

Grandma's good old fashioned moist bread turkey stuffing to suit a 12 to 14lb bird

Basque Chicken by John Spottiswood

I had one of the best meals of my life, while on a wine-tasting trip with my father in Paso Robles, California, at a small restaurant called the 10th St. Basque Cafe. They only offer one seating meal to everyone in the restaurant. But it's a many course affair with some absolutely amazing food. Upon recommendation from another…

Braised Pork Belly with Red Glutinous Wine Lees (紅糟,Ang Zhao) by simply beautiful and healthy living

Ang Zhao (紅糟) or Red Glutinous Wine Lees is beneficial to our health as it is believed to have cholesterol lowering function. My family always have homemade red glutinous wine and after harvesting the red wine, we keep the lees in the fridge. It…

St. Patrick's Day Beef Stew with Guinness by John Spottiswood

This is a great Beef Stew adapted from a recipe by Margaret Johnson. We doubled the recipe, used about half the butter, and added plenty of salt and black pepper. We also cooked it about 5 hours ahead of time and let it sit in the pot for another 3 hours after it was done cooking. It was awesome.

Pasta a risotto (Risotto-style Pasta) by Frank Fariello

One of the guilty pleasures that I have never, up to now, revealed to a living soul is my penchant for late-night pasta snacks. But not just any pasta, but pastina of the kind usually used for soups, cooked in just enough liquid (usually a mixture of water and milk) so that by the time the liquid has almost evaporated, the pasta if…

Honey-Habanero Glazed Ribs by Alex Marsh

Ribs can take a long time to cook, but it's worth it. Wonderful sweet and sour mixture to the glaze. You'll love it.

Georgian Chicken with Wine -- Chakhohbili by John Spottiswood

This was a tasty stew that we all really enjoyed. If you haven't tried Georgian food before, you're in for a treat. The stew bursts with flavor but isn't too spicy. Wonderful on a cool Fall or Winter evening!

SHANGHAINESE LION’S HEAD by Linda Tay Esposito

They call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai, the meatballs are the size of a tennis ball - let's call that a quarter pounder meatball. Slowly braise or steam to get a tender, melt-in-your-mouth meatballs. If you have a small…