Inspired by the classic pork pot pie at Gage & Tollner, this skillet version uses rich pork belly, mushrooms, and a savory sherry-spiked gravy. Finished with flaky, store-bought puff pastry baked separately, it delivers big flavor with less fuss and more reliable results – perfect comfort food for a cozy night in.
Book: —Episode: Back for the WeekendRating: 5/5 How Easy Is That: Intermediate Store-Bought Is Fine: pastry doughPricey Ingredients: —Hard-to-find: — Recipe on Foodnetwork.com
Book: Barefoot Contessa Parties, page 255 Episode: Pot Luck Rating: 5/5 How Easy Is That: Easy Store-Bought Is Fine: Pie crust Pricey Ingredients: — Hard-to-find: — Recipe on FoodNetwork.com View this post on Instagram A post shared by Trent (@storeboughtisfine)
Book: Make It Ahead, page 98 Episode: — Rating: 4/5 How Easy Is That: Easy Store-Bought Is Fine: Frozen puff pastry Pricey Ingredients: — Hard-to-find: — Recipe on FoodRepublic.com. View this post on Instagram A post shared by Trent (@storeboughtisfine)
Book: Barefoot Contessa Cookbook Episode: Turning Up the Volume Rating: 5/5 How Easy Is That: Intermediate Store Bought Is Fine: Clam juice Pricey Ingredients: Lobster Hard-to-find: — Recipe on FoodNetwork.com. View this post on Instagram A post shared by Trent (@storeboughtisfine)