Articles
Making Bacon From Scratch
If you've ever wanted to learn how to make the King of Meats right in your own kitchen, you've come to the right place. Making bacon really couldn't be any simpler!
Tips
Pork Ribs: Baby Back Ribs vs Spareribs
What’s the difference between baby back ribs and spareribs?
How-To's
How to Make a Stuffed Pork Loin
Have you always loved the look of a rolled pork loin roast but weren’t sure how to make one? Do you love pork, ham, salami, and gooey cheese? If you answered “yes” to either of these questions, this article is for you. You’ll learn how to butterfly, stuff, and roll the pork roast of your dreams.
All About Pork Ribs and How To Smoke and Grill Them
Learn all about buying and trimming pork ribs — baby backs and spareribs. A simple rub and sauce is all your ribs need (check out our recipe for Spicy Dry Rubbed and Grilled Spareribs with bock barbecue sauce).
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Recipes
Choucroute Garnie with smoked sausage
This dish may remind you of German fare, but it has a long French tradition. Choucroute Garnie with smoked sausage is essentially sauerkraut with kielbasa and potatoes, plus a few extra elements for color and flavor.
Pork Wellingtons with apple brandy beurre blanc
These Pork Wellingtons slightly veer from tradition. Pork tenderloin, apples, onions, and thyme unite in a flavor-packed filling. Prosciutto wraps things up (literally) before bundling in mustard-coated puff pastry. And if that doesn’t sound tasty enough, the Apple Brandy Beurre Blanc is the epitome of sauces. But beware — you might find yourself “sampling” the scrumptious sauce by the spoonful before the Wellingtons are even done.
Potato Leek Soup
Potato Leek Soup is a pure delight, yet shockingly easy to make; perfect for any weeknight, but fancy enough for company. You won’t feel weighed down, but every bite of this soup leaves you satisfied and wanting more.
Gricia with Rigatoni
Not ashamed of its simplicity, Gricia with Rigatoni is a soul-satisfying and sating Roman pasta dish.
Carbonara with Spaghetti
Eggs create a creamy sauce for the pasta in classic Carbonara with Spaghetti. As legendary as the American GI-inspired bacon-and-eggs dish, its origins lie with Italian charcoal makers.
Amatriciana with Bucatini
Amatriciana is the opus that brings together all the themes of Roman pasta: starchy pasta water with guanciale or pancetta drippings and Pecorino Romano, creating an emulsion that becomes the background sauce. San Marzano tomatoes hit the high notes for a simple yet perfectly sensational pasta dish.
Sloppy Joes with beef & sausage
These beer-infused Sloppy Joes with beef & sausage deliver tons of flavor AND can be made ahead — who doesn’t love that?! As for beer, Sam Adams, or really any lager, works here.
Vietnamese Pork & Watercress Soup
This Vietnamese Pork and Watercress Soup tastes complex, but is utterly straightforward to make.
Maple-Lemon Glazed Mini Ham
This Maple-Lemon Glazed Mini Ham and Baby Greens & Jicama Salad with maple vinaigrette complement one another. In the salad, smoky bacon, vinegar, and mustard bring out the unexpected savory dimension of maple syrup. And the Maple-Lemon Glazed Mini Ham reveals how well sweet, salty, and acidic appeal to the taste buds. To paraphrase an old advertising slogan that maybe only Boomers know, “maple syrup — it’s not just for breakfast anymore.”
Creamy Risi e Bisi with pancetta & fennel
Risi e bisi is way more fun to say than “rice and peas,” which is what the name stands for. This classic Italian comfort food uses (you guessed it) rice and peas, but we’ve also added some pancetta and fennel to the mix. This bowl of comfort is similar to risotto, but more “soupy” and less fussy. You’ll have a hard time stopping after one bowl.
Green Curry Pork & Peanuts with jasmine rice
Green Curry Pork & Peanuts with jasmine rice is a tasty Thai dish that stands out from other curry recipes because it doesn't use coconut milk as the base of its sauce.
Crown Roast of Pork
Simplicity and elegance is what this Crown Roast of Pork is all about. Your guests’ jaws will drop when they see this masterpiece arrive at the table. And little will they know, the hard work was done at the butcher shop. But one thing’s for sure, this platter feeds a passel of people, probably with plenty of pork leftover. Don’t worry though. Turn to the scrumptious Pork Cubano to put those remnants to good …