My sister in Virginia just sent us pork products for Christmas and is requesting something similar from Santa Barbara. Any suggestions? I'm also open to any other Santa Barbara-style food products, besides wine. Thanks all.
CHOW.com Senior Food Editor Jill Santopietro is back to help you make dinner, and she's enlisting the aid of David Tanis's Heart of the Artichoke. On the menu: Slow-Cooked Carne Adovada, with some tips from Jill about how the cookbook helped or hindered her along the way.