FOR YEARS, I've said that pork is the meat of my people and the words "swine" and "butter" will be engraved on my tombstone. I collect pigsceramic ones, painted ones, stuffed animals, and fridge magnets and have been known to travel the back roads of Louisiana in search of cracklings. Nowhere, though, does pork come to the forefront of my life as much as it does on my fall and winter tables. Then, I serve it up proudly as a roast with a crackling crust and a condiment of my choosing.
My Virginia-born Grandma Jones could put a hurtin' on a roast. In my family, that talent seems to have been matrilineal, with my grandmother passing her skills to my mother. They both delighted in creating rubs, inserting slivers of garlic, basting, and generally making sure the meat emerged from the oven ready to command its place as the centerpiece of the meal.
هذه القصة مأخوذة من طبعة October 2024 من Southern Living.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة October 2024 من Southern Living.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
Oktober Feast!
While I respect your right to serve spooky food in October, you won't find any gory grub at my house this month. Instead, I'm hosting a gathering that's inspired by biergartens across the pond. The focus of the menu is a fondue made with Gruyère cheese and crisp Riesling-like beer-cheese dip but more elevated. It's served with a smorgasbord of dippers such as smoked sausage, grapes, apples, and a few amped-up store-bought snacks, like Mustard-Glazed Pretzel Bites and Smoked Paprika Potato Chips. (Just one taste, and you'll want to add this spice to every bag you open.) Pour yourself a Cider Shandy, and get ready for a good time. Prost, y'all!
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