Lamb and Pork
Boxing Day Sausage Rolls
The New York Times is an essential part of my day. I buy a printed copy every morning (yes, I’m still attached to paper) except Sunday, when I have it delivered directly to my steps so that I can read it in bed with a steaming cup of coffee. I particularly look forward to grabbing the Wednesday edition with its weekly Food section. The contributors to Food have become like familiar friends to me. It is indeed rare that I don’t learn something about cooking, restaurants, ingredients or books every week.
Grilled Cuban Pork Tenderloin
This is a great main course to cook at the beach. Go early, stake out a grill with a view, and cook away!
Late-night Cuban Pork Sandwiches with Fried Plantains
These “sliders” are great after a night on the town. Just make ahead and put together when you get home.
Southernmost Mango Pork Ribs
Slow-cooking these ribs in the oven is much easier than continually monitoring the temperature of a charcoal fire, and finishing over charcoal still imparts that smoky grilled taste. If you want more heat in the sauce, leave the jalapeno seeds in.
