Vietnamese Braised Pork Ribs

Anyone who’s traveled through southeast Asia is immediately transported back to the streets there by the ever-present aroma of meat sizzling away over live coals. Well this recipe scratches that itch, even though it’s been adapted for the harsh realities of our New England winters that just won’t give up (read: it’s made in an oven). Should you be made of sterner stuff or lucky enough to live in warmer climes, it can easily be prepared on the grill: just go low and slow and baste the ribs periodically with the marinade. Or follow along as written and then, at the broiling step, head outside to crisp the ribs over blazing hot charcoal. We use our baby back ribs here, which are meaty and tender, but you could make this just as successfully with spareribs or even country-style ribs, though you may need to increase the cooking time slightly.

Read More
Dave Viola
Pasta with ‘Nduja, Greens, and Stracciatella

‘Nduja is some kind of wunderkind: it’s spicy, rich and porky and fatty, even a little bit smoky. In this dead simple pasta dish we pair it with some hearty greens, so it’s even healthy too. Kinda? Right? It even makes it’s own sauce, in some sort of cosmically destined yin-yang meld with the truly delicious stracciatella from Wolf Meadow Farm! We use conchiglie (large shells) here, but any chunky short noodle will do ya. Get to it!

Read More
Dave Viola