South Shore Bar Pizza is a phenomenon on the South Shore of Boston. It is a 10″ pie, some might say it has a thin crust, and is characterized by lacey burnt edges. The lacing comes about when the sugars in the tomato sauce sizzle and intermingle with the cheese against the side of the steel pan as it bakes. These pies tend to either have a more cracker-like, or a thin foccaccia-like, dough.
It is a simple pizza, but absolutely delicious when done right.
Otherwise known as nuts and bolts mix (or more famously, Chex Mix), this crunchy, savory snack packs an addictive flavor punch. Making your own snack mix at home is a great way to customize the mix according to your own flavor preferences.
Many recipes call for using store bought seasoned salt mixes, such as the ones sold by Penzey’s. Those are delicious, and you can use those if you prefer, but the recipe here builds a seasoning from scratch. This of course gives you more control over the end result. If you don’t have one of the many spices listed, don’t despair, substitute! Continue reading →
Boneless country style pork ribs are actually not cut from the ribs of the pig at all. They are a cut taken closer to the shoulder blade, and higher than the classic rib cuts of the pig (i.e., spareribs, St. Louis style, and baby back). This cut likes to be cooked similar to how you’d cook a pork butt or shoulder, low and slow and for several hours. Continue reading →
This miso-sake-soy seasoned pork can be cooked ahead of time, chilled, and then sliced for use as a ramen topping. Or chopped up and served fresh on a bowl of white rice. Leftovers are delicious mixed into a batch of fried rice with scallions, garlic and minced ginger. Continue reading →