April, 2013 | Cook The Part

Carnitas Means “Little Meats” and Big Flavor
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Carnitas Means “Little Meats” and Big Flavor

Entree, Recipes

Carnitas Means “Little Meats” and Big Flavor

Cook the Part2013-04-15T08:44:36+00:00April 15th, 2013|Entree, Recipes|

Roasted Pork Shoulder for Carnitas We love Mexican cuisine, everything from fish tacos to chicken mole to the traditional Chiles en nogada. This weekend we made carnitas. This dish requires a pork shoulder. Naturally, in Costco fashion, the [...]

Creating Great Family Chemistry: Fun with Jesse and Molecular Gastronomy
Creating Great Family Chemistry: Fun with Jesse and Molecular Gastronomy

Cooking Tips, Menus and Memories, Team Cooking

Creating Great Family Chemistry: Fun with Jesse and Molecular Gastronomy

Cook the Part2013-04-03T14:29:43+00:00April 3rd, 2013|Cooking Tips, Menus and Memories, Team Cooking|

By Bryna Kranzler Maybe this isn't how you have fun with your kids, but it is how I do.Last summer, when Jesse was home for a visit, we had a free day together so I broke out a molecular gastronomy [...]

Carnitas Means “Little Meats” and Big Flavor

Carnitas Means “Little Meats” and Big Flavor

Creating Great Family Chemistry: Fun with Jesse and Molecular Gastronomy

Creating Great Family Chemistry: Fun with Jesse and Molecular Gastronomy

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