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People Top 5
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PEOPLE Top 5 are the most-viewed stories on the site over the past three days, updated every 60 minutes
- May 28, 2012
- Vol. 77
- No. 22
Al Roker's PULLED PORK
The Today show star shares a dish that was a big hit when he served it at this year's South Beach Food and Wine Festival
Serves 8 to 10
5 lbs. bone-in pork shoulder roast (Boston butt)
1/3 cup dry barbecue rub
4 cups hickory, oak or applewood chips
5 cups barbecue sauce
White bread sandwich buns (optional)
1. Place pork, fat side up, in roasting pan; sprinkle with rub. Cover; chill up to 24 hours. Remove 30 to 45 minutes before grilling.
2. Soak chips in water for 30 minutes; drain. Preheat grill for indirect low heat. Add 1 cup chips on top of heat source.
3. Grill pork in pan without turning, covered, 4 to 5 hours or until thermometer in thickest part reads 190. Add chips every hour.
4. Transfer roast to cutting board; cool 30 minutes. Remove crisp skin; chop coarsely and reserve. Shred meat. Cook pork, skin and 3 cups sauce in Dutch oven over medium heat until warm. Serve on buns with sauce.
This dish "goes great with collard greens, corn bread and coleslaw," says Roker.
Nadia G's & Spike Mendelsohn's
The Cooking Channel chef and the star of Bravo's upcoming Life After Top Chef mix up some drinks-hers packs a peppery kick; his is a twist on a classic
NADIA G'S SPICY VODKA MARGARITA
Combine 1½ oz. vodka, 1/3 cup fresh-squeezed lime juice, 2 tbsp. maple syrup and some crushed ice in a cocktail shaker. Shake well, then pour into a salt-rimmed highball glass. Drop in 2 thin slices fresh jalapeno pepper.
SPIKE MENDELSOHN'S SPIKED ARNOLD PALMER
Mash 2 slices peeled fresh ginger and 6 fresh mint leaves in a tall glass or jelly jar. Add 1/3 cup sweetened ice tea, 1/3 cup prepared lemonade and 5 tbsp. vodka, then fill glass with ice.
Sarabeth Levine's STRAWBERRY SHORTCAKE
The acclaimed New York City pastry chef shares her recipe for a classic summer dessert
1½ cups all-purpose flour
½ cup superfine sugar, divided
1½ tsp. baking powder
1 tsp. orange zest
5 tbsp. unsalted butter, chilled, cut into ½-in. pieces
¾ cup heavy cream
1 tbsp. softened butter
1 tbsp. sugar
2 pints strawberries, sliced
½ tsp. vanilla extract Whipped cream
1. Preheat oven to 375. Line an 18×13-in. sheet pan with parchment paper.
2. Sift flour, ¼ cup superfine sugar and baking powder. Cut in zest and butter with a pastry cutter. Stir in cream.
3. Knead dough. Roll out to ¾-in. thickness. Cut 8 cakes using a 2¾-in. biscuit cutter; place on pan. Cover tops with softened butter and 1 tbsp. sugar. Bake 18 to 20 minutes. Cool.
4. Mix strawberries, ¼ cup super-fine sugar, vanilla. Let rest 1 hour. Cut cakes in half; spoon berries and whipped cream in between.
Adapted from a recipe at sarabeth.com
Lara Spencer's TABLE DECOR
The Good Morning America anchor and interior-design maven shares some favorite accessories for summer entertaining
"Mismatched cutlery adds a bohemian splash to your table," says Spencer. "This set is sturdy enough to use every day."
Mix and Match Cutlery, $39; urbanoutfitters.com
"These are great for entertaining outdoors because they won't break," she says. "They're so chic, you forget they're plastic!"
Positano Highball Glasses, $11 each; jonathanadler.com
"This is a fresh alternative to an old-fashioned punch bowl," says Spencer. "Plus, the cork top keeps bugs out!" Recycled Glass Drink Dispenser, $59; westelm.com
"I like my table to reflect the sights of summer-like the blue of the ocean," she says. "This serving plate is fun as well as functional." Fish-Shaped Long Platter, $34; westelm.com
Spencer's bargain-hunting book I Brake for Yard Sales is in stores now
- CONTRIBUTORS Liza Hamm,
- Thailan Pham,
- Suzanne Zuckerman.
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