Griot is considered a national dish of Haiti and all it takes is a taste to understand why. Adored by José Andrés, this dish is a wonderful mix of cooking techniques; marinated pork shoulder is slowly braised and then fried, leaving the meat tender and flavorful.
In the latest issue of Bon Appétit magazine, we're traveling far and wide. To Mexico City in search of the best gorditas, to Hong Kong to explore cha chaan tengs, and to a truck stop in Wyoming that's turning out first-rate blistered naan, biryani, and more.
Many Marylanders boasted of serving their crab cakes with yellow mustard, with one user stating, 'growing up it was always fried crab cakes with saltine crackers and yellow mustard.'
"If you have white meats like chicken or pork you need to use lighter woods for smoking. White meats have a more subtle flavor than red meats such as beef or lamb. Choosing lighter woods, therefore, means you're not overpowering the qualities of the meat itself, but complementing it with an appropriately delicate wood-flavor."
