Here's a great recipe for a busy day! Throw a few easy-to-find ingredients into the pot and enjoy the sweet smell of curried pork all afternoon. Prepare it on a weekday and come home to a house that smells like heaven, assuming Fido spares you some leftovers.
As with any meat, I recommend acquiring the best pork you can afford. Bone-in cuts like chops, ribs, or shoulders work great for slow-cooking, as do odds and ends like country-style spareribs (boneless but highly marbled bits).
Scale quantities up or down depending on the size of your army and whether you like leftovers!
In addition to slow-cooking, consider the merits of the one-pan meal. I have better things to do than wash a stack of dishes, but refuse to compromise on food quality. I often use both of the aforementioned cooking methods--not at the same time--to achieve the best of both worlds. A one-pan meal, unlike slow-cooking, can be relatively quick and gives the chef more options than savory mush (but don't tell my Crock Pot I said that.)
Both cranberry and fennel have been on my mind (and in my fridge) lately, and I kept having the inkling they would make a winning team. During a wave of inspiration a couple of weeks ago, I gave this problem some focused thought, scanned the fridge, and got cooking. I produced the recipe shown here, which my family deemed an instant keeper. The recipe was, in fact, so tasty and seasonally appropriate, that it made its official debut at our Thanksgiving table. If you have a leftover bag of cranberries floating around in your fridge, you may have discovered their purpose.
I'm Ethan, a guy whose life used to be controlled by ulcerative colitis. As I systematically tested diets, treatments, and all types of health advice to heal my colon, I learned a lot about my own biology and also how to cook without compromise. I'm here to share the best (and sometimes worst) of that journey with you.