From cooking a corned beef hash lunch with Julia Child, I learned a few tips about what makes a really delicious hash, whether it be made with cooked lamb, beef, poultry, or, in this case, pork. I discovered the importance of adding some stock and cooking the hash slowly at first, to form a glaze, and of always cutting the meat in small pieces, never grinding. You use approximately the same amount of meat as potatoes, and it’s essential to include some aromatic vegetables to give off their sweetness and help form the glaze that makes the crust. I am using a cooked beet here, because New Englanders always include it with pork—hence the name “red flannel”—but use other handy vegetables, such as mushrooms, red peppers, carrot, or fennel, that are good foils for whatever meat you have left over. I cook it all in my sturdy 8-inch cast-iron pan, which I think is better than nonstick for a hash.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
There’s a reason they say, “easy as pie,” you know?
We tested multiple hacks, but only one created both tender and sweet bananas.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.