not getting jiggy with it
→The November issue of Grid magazine had us at “How to Detox Your Dishwasher” (long story; ours, not theirs), but when we flipped to the food section and saw a potful of braised pork butt with cranberries AND smashed butternut squash and cranberries, we started salivating. Granted, we think the butt should have been browned a bit more before making its way to the photo shoot, however, that didn’t prevent us from rethinking this weekend’s Sunday supper. And, feeling an immense wave of hope that those remaining canned cranberry jelly-eating people will finally take that culinary leap. The recipe is incredibly easy to prepare, and the texture/flavor combo is promising: tender, juicy, salty-sweet pork (we’re adding the salt, not the author) with oil and pan-juice glazed leeks and pops of tangy cranberries. Combined with the “mash” and a suggested side of braised kale, this is the perfect stick-to-your-ribs comfort meal. Don’t worry about not being able to find any local cranberries; New Jersey has 3,100 acres of cranberry bogs, making it the third largest producer in the U.S., falling behind Wisconsin and Massachusetts. 95% of New Jersey’s cranberry harvest is sold to Ocean Spray, which recently put a cranberry bog smack dab in the middle of The Big Apple.