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Weekly Recipe Review: Slow-Cooked Pork Butt, Baked Risotto, and More…

Weekly Recipe Review: Slow-Cooked Pork Butt, Baked Risotto, and More…

A weekly roundup of the best food section recipes around the world.

Maryse Chevriere

Risotto with Fennel and Pancetta

Check out our Editors' picks for this week's top food section recipes.

The San Francisco Chronicle: Avoiding making risotto at home for fear of constant stirring and mistakes? Try this baked risotto dish with chicken and Meyer lemon for a foolproof dinner.

Salon.com: A nutty cashew spread that’s made with roasted garlic and lemon juice (and is also vegan).

The New York Times: A healthy and flavorful Chinese-inspired recipe that steams chicken with sake and serves it with scallions and ginger.

The Boston Globe: A simple, slow-cooked pork butt with garlic, oregano, and paprika; turn leftovers into an easy sandwich for lunch the next day.

The Washington Post: Are you a big fan of KFC but don’t want to endorse fast-food chains? Try this recipe for a bucket of homemade fried chicken and you won’t regret your decision.

The Los Angeles Times: Relive your fond childhood memories of breaking apart a hot Pop-Tart straight out of the toaster with this buttery, homemade recipe.

Yahoo Shine: In this roundup of extreme cookie recipes, this bacon chocolate chip one stands out as a must-try recipe.

The Times-Picayune: Salmon en papillote is taken to the next level with the addition of crab and shrimp steamed in a white wine and butter sauce.

The Oregonian: This vegetarian version of Mexican tortas is filled with refried black beans and spicy jalapeños.

The Guardian UK: Perfect as a side dish, this recipe for roasted cauliflower is made with heart-healthy anchovies.


Recipe Summary

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand for 8 hours. Drain the beans.

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.


Recipe Summary

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand for 8 hours. Drain the beans.

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.


Recipe Summary

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand for 8 hours. Drain the beans.

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.


Recipe Summary

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand for 8 hours. Drain the beans.

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.


Recipe Summary

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand for 8 hours. Drain the beans.

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.


Recipe Summary

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand for 8 hours. Drain the beans.

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.


Recipe Summary

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand for 8 hours. Drain the beans.

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.


Recipe Summary

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand for 8 hours. Drain the beans.

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.


Recipe Summary

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand for 8 hours. Drain the beans.

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.


Recipe Summary

  • 2 cups dried navy beans
  • 1 tablespoon minced fresh sage, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground fennel seeds
  • 8 garlic cloves, minced and divided
  • 2 ½ pounds boneless pork shoulder (Boston butt), trimmed
  • 4 cups water
  • 2 bay leaves

Sort and wash navy beans, and place in a large Dutch oven. Cover with water to 2 inches above beans cover and let stand for 8 hours. Drain the beans.

Combine 2 teaspoons sage, 1 teaspoon salt, 1 teaspoon ground fennel seeds, and 3 minced garlic cloves. Rub sage mixture over pork. Place pork, navy beans, remaining 1 teaspoon sage, remaining 1 teaspoon salt, remaining 5 minced garlic cloves, 4 cups water, and bay leaves in Dutch oven, and bring to a boil. Cover and bake at 275° for 4 hours or until pork is very tender. Discard bay leaves. Pull pork apart into chunks, and serve with bean mixture.