Stick a Pork in It: Matt McCallister’s Pork Roast with Collard Greens and Sweet-and-Sour Onions

 

Veg-centric chef Matt McCallister just wants an old-school, juicy pork roast.

 

“Our backyard was awesome," Matt McCallister says excitedly. Baseball cap on and chambray sleeves rolled up, the inked-up chef reminisces about the green oasis tucked behind his home growing up in Scottsdale, Arizona. "We had a fig tree, a strawberry patch, and an olive tree. We brined our own olives," he rattles off enthusiastically. "My brothers had no interest in any of that. So it would be me, and it's just always been my thing." That explains the care McCallister takes with the vegetables he masterfully cooks at FT33, his rowdy, vegetable-forward restaurant in Dallas. He layers rounds of turnips atop gulf crab like chrysanthemum petals and constructs... Read more >

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Recipe Roundup: Chinese New Year Celebration

Jasmine Tea Sorbet


Ring in the Year of the Dragon next week with this festive Chinese feast. Pork and Shrimp Spring Rolls Chef Lon Symensma, formerly of NYC's Buddakan, serves these spring rolls with zesty Chinese mustard. Home-Style Oxtail Stew Chinese comfort food from chef Lawrence Chu. Pair the tender, braised meat with plenty of rice or noodles. Chinese Grocery Roast Pork Serve this succulent roast pork over stir-fried cabbage. Jasmine Tea Sorbet Though not a traditional Chinese dessert, this fragrant jasmine sorbet is the

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