Recipes from America's Greatest New Cooks
Brings bright, Mediterranean flavors to his daring, pork-centric dishes.
Braising pork in milk, a method that Jimmy Bannos, Jr., of Chicago’s The Purple Pig learned while cooking in Florence, results in super-tender meat and an incredibly rich and flavorful gravy. Although the dish is rooted in Tuscan tradition, Bannos adds an American comfort-food spin by serving it with mashed potatoes.
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