For those with a couple hours to kill and some Boston butt pork shoulder lying around, the September "Restaurants" issue of Bon Appetit grabs the recipe for Tasty N Sons' Burmese red pork stew. And according to chef John Gorham, the impetus sounds suspiciously like a hangover breakfast idea: After serving the stew for dinner one night, "The next morning, I made a pot of rice and thought, Wow, this combination would be such a great breakfast." [Bon App]
