12 to 15 Servings September 2011Print Ingredients 1 5–6-pound piece fresh pork belly, skin on 1 (trimmed) 2-3-pound boneless, center-cut pork loin 3 tablespoons fennel seeds 2 tablespoons crushed red flakes
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6 Servings Prep Time: 25 min Total Time: 45 min As co-chefs at Hog & Hominy in Memphis, Michael Hudman and Andy Ticer see each other daily, but the old friends still cook together on days off. “Andy does
Food52 - Written By: Mary Sue Milliken + Susan Feniger Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants, serving modern Mexican food in Las Vegas at Mandalay Bay Resort & Casino, as well as in Downtown Los Angeles and Santa Monica, California. They are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare for over two decades and authoring five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine.
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Chefs Susan Feniger and Mary Sue Milliken of Border discuss
This four-ingredient immersion blender hollandaise is foolproof, and only takes two minutes to make. Traditional hollandaise is notoriously difficult to make. Cook the eggs too much and you get scrambled