Pork
1291 recipes found
Mayo-less BLT
In summer when the garden is overflowing with tomatoes and basil, we seldom eat anything but BLT sandwiches, with or without the bacon. We've tried many variants, including sliced avocado, peppered bacon and horseradish, but this one is our favorite. Try with green zebra tomatoes.
Diana Kennedy's Carnitas
The magic of pork + water + salt -- a genius recipe from The Cuisines of Mexico by Diana Kennedy.
Jambon Beurre Sandwich
My favorite street food recipe when I visit Paris is the Jambon Beurre Sandwich. Ham, good butter, gruyere cheese, accented by dijon - all on a crusty baguette.
All-Purpose Recipe for Food (a la Bittman)
We’ve found this all-purpose recipe to be adaptable to almost any cuisine.
Easy Pork in Red Sauce
This easy pork in red sauce recipe includes boneless pork-chop, one piece of big onion, ketchup, and seasoning. First, fry the boneless pork-chop slices.
Maple horseradish marinade with an hors d'oeuvres suggestion
We use grade B maple syrup in almost all of our cooking, especially during sugar season. This is a really simple recipe with just 4 ingredients; we have made this for ages, but I am using fresh horseradish root for a change instead of prepared. This recipe works really well with scallops, or water chestnuts, wrapped in some incredible bacon.
Perfumed Adzuki Beans and Rice with Bourbon and Bacon
We enjoyed this adzuki beans and bacon dish recipe right out of the pan for a warming lunch during a cold snap. This is easy to prepare and full of flavor.
Pork Rillettes
There’s nothing like a dip to please a crowd, as Mark Bittman wrote in 2011. There are the classics, of course: your French onion dips and potted shrimp. And then there’s rillettes. “Rillettes are incredible: smooth, fatty and intensely flavored,” he wrote. It’s not a fast recipe, with the pork shoulder cooking down for almost 3 hours, but with some patience, you’ll have something Mr. Bittman described as a “showstopper.”
Fresh Fava Beans with Pancetta and Mint
I think the basis of this probably comes from Marcella Hazan, but I make it so often I don't really remember where the original basis was. I can get young, de-podded fava, so for me, this is quick and easy. However, it's so delicious that I'd be worth shucking all those beans if I couldn't. If you get fava that are young enough (the crease where they attach to the pod hasn't gone brown is usually my rule of thumb) there's no need for the tedious shell removal. The recipe is infinately scaleable. I usually use 3-400 grams (10-15 oz) of de-podded beans, which would equal about 2.5 - 4lbs of favas in the pods.
BLT dip
This is a dip I have been making for years. Although it doesn't actually have lettuce in it, you will swear that it tastes just like a BLT sandwich. Best served with Pringles.
Scrambled Ricotta with Chorizo and Bell Pepper
The best thing after a long night of celebration is the big breakfast. I wanted to step out of the typical breads, eggs and bacon breakfast but still keep it satisfying; then I remembered my Indian teacher’s variations in using Ricotta- a great substitute for scrambled eggs. For the vegetarians out there: opt out the meat and put more veggies.
Nana's Cheese Breads
This recipe has been a family tradition since before I can remember. Every Christmas Eve, my Nana makes these bite sized cheese breads to go around before dinner. I've never seen an appetizer disappear as fast as this one does with my family. This recipe is so simple with very few ingredients and requires minimal effort when hosting a party. The flavor of these cheese breads will have you craving them after the first bite!
Chinese five-spice bbq ribs
A relative from Burma gave me this Chinese Five-Spice Dry Rub Ribs recipe. It's simple and really tasty, with very few ingredients. Try it!
Pasta With Spicy Sausages, Tomatoes, Rosemary and Olives
Proscuitto-Wrapped Asparagus
This recipe was selected for The New York Times "Reader's Recipes: The Potluck" (Oct. 6, 2010) by food52.
Popcorn Popped in Bacon Fat (or "Bacon Grease")
I may not be as thrifty a cook as I want to be but I do know not to throw away the bacon fat. This bacn grease popcorn recipe is a great use for the ingredient.
Pancetta Wrapped Figs
With beautiful figs in season and at all the local markets here in Southern California, I can never resist picking up a handful and throwing them in salads or nibbling on them throughout the week. This time I thought, hmmm, these would be good wrapped in salty pancetta and sauteed till crispy on the outside and warm and creamy on the inside.
Citrus Thyme
I was in the kitchen one day trying to figure out what to do with a couple of oranges that were about to start going bad. Rather than throw them out I searched my refrigerator for items to possibly make with it. I found some pork and thought to myself what can I do with pork and oranges that hasnt already been made. I then found thyme and the result that came out was absolutely delicious.
Big Blue Burgers
Smokey-sweet applewood bacon and creamy blue cheese combine in this recipe to make something special.
Italian Sausage Sandwiches
These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages. A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.
naan with arugula and prosciutto
I got the idea from Gourmet. It is sooo good and sooo easy!
Spanish Chorizo, Cabbage and Chickpeas
This chorizo and cabbage stir fry recipe is so easy and delicious. I love it with hearty bread or couscous. This is amazing, try it for yourself!
Jamón Ibérico Panini
When making this Jamon Iberico Sandwich recipe, do your jamón justice by using very fresh bread and the nicest sweet butter you can find. Enjoy!! ;o)
TB-Cubed
A twist on the classic BLT, substituting a soft cheese for the mayo and making the greens a wee bit more interesting.