Preparing rillettes can require tedious dicing or shredding, but a food processor makes quick work of this bacon-based version from John Folse of Restaurant R’evolution in New Orleans. Folse's unconventional use of tomato paste adds some sweet richness and balancing acid; he also includes a welcome pour of rye whiskey.
Related Content
The Mindy Project: JBF Award Winner Mindy Segal Riffs on PB&J
The Concha Burger
