Pork shoulder is beloved for good reason: it's cheap, forgiving, and it can feed an army. Those reasons alone make it a winner of a cut in my book. It's also barbecue spice-ready, too, as you'll see here.
Now that the leftover turkey is all secretly thrown in the compost eaten, snow is starting to fall, and Santa has made his appearance at the end of the parade, it's time to embrace winter head-on. Is any
Cooked something genius lately? We want to hear about it. These recipes look good, right? They are. We're lucky to know about them -- and it's all thanks to you! I've said it time and again: there's no
Ingredients 2 teaspoons olive oil • 3 cloves garlic, minced (about 1 tablespoon) • 1/3 cup minced Peppadew or roasted red peppers • 1 pound elbow macaroni, cooked according to package directions • 2 tablespoons