Recipes

Major Cuts of Lamb

Major Cuts of Pork

Americans have always loved to adopt ethnic dishes and make them their own. This classic named after the nineteenth-century Russian diplomat Count Paul Stroganov is a perfect example. Serve over rice, rice pilaf, or noodles.

Figs or other dried fruit with pork make a great combination because the fruit marries nicely with the naturally sweet meat. I particularly like dried California Calimyrna figs but you could also use black mission figs. (Don't use the harder Turkish figs.) Prunes are a good substitute. Dried apricots are also delicious but they are chewier and need to be softened first by simmering in chicken stock or sitting in hot water while the pork cooks.

Crown Roast of Pork