Jessica Gavin

Its characteristic red color comes from a variety of red peppers, Capsicum annuum, which includes red peppers, bell pepper, and chili peppers. As the national spice of Hungary where there are actually eight different grades that vary in heat and flavor, paprika is known for its infamous role in cooking goulash. It’s the most mild paprikas and very versatile from Hungarian cuisines, found in spice rubs and sauces, chilis, or braises like pulled pork. Chili’s, stews, barbecue sauces, and spice mixes are the perfect way to incorporate the unique flavor without having to fire up the grill or enhance the flavor of the natural smoke when cooking.

Slow cooker pulled pork coated in a homemade barbecue sauce. Once the meat flakes easily with a fork, all of the delicious juices and flavors in the pot are reduced until a thickened smokey sauce is created. The best cut of meat for pulled pork Use a boneless pork shoulder also sold as pork butt or “Boston butt” which is a large roast from half of the shoulder. Even before the pork begins to cook, it’s coated in a mixture of tomato paste, pineapple juice, molasses, maple syrup, mustard, smoked paprika, onion and garlic powder, chili powder, salt, and pepper.

Although you really don’t need the overpriced store-bought variety when it’s so easy to make this crunchy salad at home. The solution is to balance the mayonnaise base with tangy ingredients like sour cream, lemon juice, and apple cider vinegar. The basic ingredients are mayonnaise, vinegar, sour cream, lemon juice, honey, celery seeds, salt, and pepper to taste. You can also precut the cabbage and carrots, which are hearty and store very well when refrigerated in an airtight container for up to 5 days, then toss it in the dressing, which can be made 3 days ahead of time, right before serving.

This crunchy cruciferous vegetable can be cut into wedges or shreds for fermented foods, salads, stir-fries, sauteed, boiled and braises. All you need is a large cutting board, damp paper towels or kitchen towel to secure the board from moving, chef’s knife, or a mandolin for super quick shreds. Use a chefs knife to cut the quarters into thinly sliced pieces. For long shreds, cut through the length of the cabbage and for shorter shreds, turn the long side facing towards you and cut through the width.