This is the most flavorful and moist pork roast we’ve ever made. The recipe details are ours, but the method is courtesy of a friend who hails from Kentucky. (more…)
Sometimes we like a slaw without mayonnaise. This one is tangy and light on the palate. (more…)
Here is a first course to satisfy the hungriest of guests. The recipe is courtesy of a friend in Iowa where pigs–and corn–may be found in great abundance.
Roasting in a pre-heated iron skillet keeps the bird moist and tender and reduces cooking time, too. (more…)