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The perfect recipe for the thrilling yet
sorely neglected popover.- Pass the pernil, and save room for the tarta.
- Mmmmmmm ...roast leg of pork. It's also called "fresh ham?" I did not know that.
- Cascarones. So many words I don't know in this Globe installment. Someone try this and let me know how it comes out.
- Oleana chef Ana Sortun has a new book out titled "Spice." It's about politics. Oh, I'm kidding! It's about food and spices, of course.
- Ask the Cook: should you use bleach to clean your cutting boards?
"cutting boards" news and stories
Pork, Pernil, And Popovers: The Boston Globe In 60 Seconds
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