No pigskin on the field, but plenty on the platters

Though footballs were never actually made from the skin of pigs, it still seems appropriate to create Super Bowl fare with pork, particularly with nose-to-tail eating popular right now. Recipes are included for pork belly cracklings, and for porchetta flavored with sage, thyme and rosemary.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA