about, 708–9 Arugula and Walnut, 710 blanching herbs for, 708, 708 Classic Genovese, with Basil and Pine Nuts, 709 Roasted Bell Pepper and Feta, with Chiles and Pepitas, 710 storing, 709 Sun-Dried Tomato and Olive, with Capers, 711 Tomato and Almond, with Anchovies, 711 Pico de Gallo, Classic, 351 Pine Nut(s) and Basil, Classic Genovese Pesto with, 709 Prosciutto, and Garlic, Hot Buttered Peas with, 414 Raisin, and Caper Vinaigrette, Roasted Cauliflower with, 460, 460 Vinaigrette, 795 Pizza, tasting experiment, 22–27 Polyunsaturated fats, 856 Pomegranate Goat Cheese, Eggs, and Marcona Almond Vinaigrette, Roasted Beet Salad with, 796, 796–97 Mixed Bitter Lettuces, Blue Cheese, and Hazelnut Vinaigrette, Roasted Pear Salad with, 793, 793 Porchetta about, 663–64 All-Belly, with Pork-Fat-Roasted Potatoes, 663, 664–65, 666–67 Pork See also Bacon; Ham; Pork Chops; Pork (recipes); Sausage(s) belly, about, 664 crown roast of, about, 656 crown roast of, buying, 656–57 crown roast of, capping rib ends, 657 crown roast of, cooking, 657 crown roast of, flavoring, 657 crown roast of, yield from, 657 enhanced, about, 354 for green chili, 271 for meat loaf mix, 526–27 picnic shoulder, about, 654 porchetta, about, 663–64 salting versus brining, 358–60 shoulder, about, 650 shoulder, labeling of, 654 shoulder, oven temperature versus weight loss in, 651–52 shoulder skin, effect of oven temperature on, 652, 652– 53, 653 slicing against the grain, 341 tenderloin, best cooking method, 660–61, 661 unenhanced, or natural, about, 354 Pork chops blade-end, description of, 353 center-cut, description of, 353 Cooler-Cooked, with Barbecue Sauce, 398–99 dry-brining instructions, 354 internal cooking temperatures, 353 Pan-Seared, Basic, 355 Pan-Seared, Maple-Mustard-Glazed, 356 Pan-Seared, with Apple and Cider Sauce, 356, 356 Pan-Seared, with Brandied Cherries, 352, 355 ... shoulder, labeling of, 654 shoulder, oven temperature versus weight loss in, 651–52 shoulder skin, effect of oven temperature on, 652, 652– 53, 653 slicing against the grain, 341 tenderloin, best cooking method, 660–61, 661...crown roast of, about, 656 crown roast of, buying, 656–57 crown roast of, capping rib ends, 657 crown roast of, cooking, 657 crown roast of, flavoring, 657 crown roast of, yield from, 657 enhanced, about, 354... center-cut, description of, 353 Cooler-Cooked, with Barbecue Sauce, 398–99 dry-brining instructions, 354 internal cooking temperatures, 353 Pan-Seared, Basic, 355 Pan-Seared, Maple-Mustard-Glazed, 356 Pan-Seared, with Apple and Cider Sauce, 356, 356