Category: Tasty Recipes

Reverse-Sear Kurobuta Double-Bone Pork Chop

Reverse-Sear Kurobuta Double-Bone Pork Chop

Reverse-Sear Kurobuta Double-Bone Pork Chop
Parmesan Polenta & Pickled Cherry Pepper Sauce

Back in January 2013, I shared a recipe for Old School–Style Pork Chops with Pickled Cherry Pepper Sauce, and it has remained one of my most popular posts, with tens of thousands of views. But for 2026, I wanted to revisit it, elevate it, and give it the treatment it deserves.

I upgraded the pork to a Kurobuta double-bone chop, refined the technique with a reverse-sear for perfectly juicy edge-to-edge doneness, and captured the process in action shots, from searing to plating, to highlight color, texture, and the drama of cooking.

There are pork chops—and then there is the Kurobuta double-bone pork chop. Thick, succulent, and left intact with two bones, this chop is impossible to ignore. At 1.37 pounds, it’s more than enough for one, and honestly, it’s best shared.

Kurobuta pork, from the Berkshire breed, is prized for marbling, tenderness, and deep flavor, which makes it perfect for a reverse-sear. Slowly roasting the chop in the oven at low heat first ensures even doneness, then finishing with a hot sear gives a golden, caramelized crust. The result is juicy, tender meat with a gorgeously browned exterior.

The chop is the obvious star of the plate, served over creamy Parmesan polenta, which provides a soft, tasty contrast. To balance the richness, it is dressed with the pickled cherry pepper sauce that made the original recipe a favorite. Bright, tangy, and mildly spicy, it lifts the pork and polenta while highlighting the depth of the Kurobuta chop without overpowering it.

Kurobuta Double-Bone Pork Chop, Pickled Cherry Pepper Sauce

Reverse-Sear Pork Chop Recipe

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Lobster Tail, Saffron Risotto with Fennel and Leek

Lobster Tail, Saffron Risotto with Fennel and LeekPetite Broiled Lobster Tail
Saffron Risotto with Fennel and Leek

A petite broiled lobster tail rests atop a bed of saffron risotto, with finely diced fennel and leeks folded in to lend gentle herbal and anise notes that play off the saffron’s floral warmth. The creamy risotto and tender lobster are balanced so that each element shines without overpowering the others, making every bite delicate yet satisfying.

This dish pairs beautifully with a chilled Perrier-Jouët Blanc de Blancs Champagne. Its bright acidity and fine bubbles refresh the palate, while citrus and floral notes echo the saffron and herbs, lifting the flavors and making the combination of risotto and lobster light, aromatic, and memorable.

Lobster Tail, Saffron Risotto Recipe

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Hoppin’ John Soup with Collards

Hoppin' John Soup with Collards

Hoppin’ John Soup with Collards

We serve black-eyed peas and collard greens on New Year’s Day, following the Southern tradition meant to usher in good luck and prosperity. The peas are associated with good fortune in the year ahead, while collards, with their leafy green bundles, symbolize money and abundance.

Hoppin’ John is the classic Southern dish that brings these elements together with rice and pork, and this year we turned it into a soup — keeping the same soulful ingredients but letting them simmer in a smoky, savory broth, with rice served on the side to preserve the texture of the soup.

Most often, Hoppin’ John is served with collard (or mustard or turnip) greens on the side. Here, the collards go into the soup. Cutting them into a fine chiffonade allows the sturdy greens to soften more quickly and evenly, turning silky rather than bulky. The collards add color, flavor, and a boost of healthy greens.

Hoppin' John Soup with Collards

Hoppin’ John Soup Recipe

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Pomegranate Recipes Two Ways: Salad and Duck

Pomegranate Recipes Two Ways: Salad and Duck

Pomegranate Recipes Two Ways
Vibrant Winter Salad and Crispy-Skin Roast Duck

We’re coming up on the tail end of pomegranate season in the U.S., which runs from September through January, making now the perfect time to take advantage of this beautiful fruit. With their jewel-like arils, pomegranates bring a bright pop of color, a refreshing balance of sweet and tart, and plenty of natural antioxidants.

In today’s recipes, pomegranates appear in two very different dishes: a composed butter lettuce salad and a roast duck with mashed potatoes. Both use pomegranate arils and pomegranate molasses, yet the fruit plays a distinct role in each—bringing brightness and contrast to the salad, and cutting through the richness of the duck with sweet-tart depth.

Pomegranate Recipes

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Nashville Hot Latkes (Potato Pancakes)

Nashville Hot Latkes (Potato Pancakes)

Nashville Hot Latkes
Coleslaw, Horseradish Sour Cream, Pickle Chips

On the first night of Hanukkah, Nashville Hot Latkes made their debut. By the last night, they were so popular they had to make a comeback.

Nashville hot chicken has its roots in African American kitchens in Tennessee, where fried chicken is famously finished with a fiery paste of cayenne, spices, and hot oil, then served atop white bread with pickles to temper the heat.

What began as a local specialty grew into a national obsession because of that unmistakable contrast: crackling crispness, deep savory flavor, and heat that builds and lingers. The final brush of spiced oil isn’t just a garnish—it’s the defining moment, delivering the intensity that makes Nashville hot chicken so addictive.

Nashville Hot Latkes (Potato Pancakes)

Using fried latkes in place of chicken at Hanukkah takes that same spirit in a playful, unexpected direction. Crisp-edged and tender inside, latkes are a natural canvas for bold seasoning.

Nashville Hot Latkes (Potato Pancakes)

Served just like the original—with cool, crunchy coleslaw and sweet-tangy pickles—the heat feels intentional and balanced. For a more traditional nod, a side of horseradish sour cream echoes the way latkes are classically served, adding a creamy, bracing counterpoint. These latkes are spicy—no apologies there—but that’s exactly the point.

Nashville Hot Latkes Recipe

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