Pork
1291 recipes found
Bacon Wrapped Ramps
This is a great mix of flavors and textures. A perfect appetizer. Sweet, salty, curnchy and creamy. Makes 8 wraps, two per person.
Overnight Boston Butt Recipe
For this recipe, you season the roast and then cook it low and slow. When you wake up you have a delicious Boston butt that melts in your mouth.
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Dinner Tonight: Bangers and Mash with Onion Gravy Recipe
Bangers and mash sounds like a relatively simple, two-ingredient dish, but there's actually a third, equally important component that doesn't get main billing: onion gravy, the glue that holds this meal together.
Devils on Hatchback
I get more requests for my Devils on Horseback than any other snack time party food that I make; and mine, I'm sure, are just like everyone elses: dates stuffed with cheese, wrapped in bacon, baked til they are crispy as a critter. This is my variation on that classic bite. I use roasted Hatch Green Chiles ('round these parts, Hatch Chiles are gold) and cream cheese to accompany the bacon. The mild spiciness of the pepper is a lovely compliment to the saltiness of the bacon and the sweetness of the cheese (and the honey that I drizzle on towards the end). Cambozola (a German brie-style blue cheese) or any semi firm cheese that you like would be a lovely alternative, but I like to use cream cheese because it is a crowd pleaser. And just between you and me, I just watched a certain citrus-fruit sister eat twelve. And they came out of the oven four minutes ago. - Helenthenanny
New Year's Day Ham and Beans
My mom makes this recipe every year for good luck, and now I do too. It's simple but everyone loves it.
Port Wine Glazed Ham
My cousin gave me this recipe. Though extremely simple, it is the best way that I've found to cook a ham. The Port improves and opens the flavor of the ham.
Bacony Brussel Sprouts
We loved the combination of brussel sprouts and pancetta from Babbo... so we set off to make our own version. As someone who hadn't had a brussel sprout in her life until after age 25, this has come to be one of my all-time favorite side dishes!
fontina cheese, serrano ham & pear Toast
Pear and chees is a amazing mix so i tried it into a sandwich with a tastful ham, in this case I have chosen the spanish one, less sweet and salter than Italian Parma ham.
Gorgonzola and Prosciutto di Parma panini
Sometimes putting a little bit of sweetness beside a piece of Gorgonzola can tilt an uneasy eater’s attitude in favor of this blistering blue cheese. This sandwich includes a drizzle of honey over the melting cheese to achieve that end. I prefer to make this grilled cheese with the more pungent Gorgonzola Piccante, which gives a sharper bite because it’s aged. But the milder Gorgonzola Dolce yields a gentler Panini should that be what your audience requires. The piccante is typically a bit drier than the dolce, so I allow it to sit a bit longer as a sandwich before cutting it, just to make sure the cheese has a change to fuse the ham and bread together adequately. I serve these sandwiches with fresh figs in the fall, Bosc pears in the winter or sweet cherries in June.
Sandwich a Jambon Blanc
This sandwich recipe is so simple and it's all about the ingredients. The first time I tasted jambon blanc was in Quebec but lately a local chef stocks it at his open kitchen/store. It is a very flaky, white cured ham that has less fat than any other cured ham. It is not to be mistaken for Canadian or peameal bacon. It is the very best sandwich when you want a taste of France but I don't make mine on a baguette.
Creamy Pasta With Smoked Bacon and Peas
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
Dreamy Cheese Eggs
We use this recipe quite often for our clients. It is very well received, and adaptable to many types of additions.
Salsiccie con Uova
This salsiccie con uova recipe is a nicely balanced blend of sweet, sour, and savory. Serve this over shaped pasta, such as campanelle, chiocciole, or fusilli.
Bacon Vinaigrette
I learned this at a French cooking class.
Zuppa Arcidossana
Frankies Spuntino Pork Braciole
Frank Castronovo and Frank Falcinelli, who own the Frankies Spuntino restaurants in New York, prefer to keep it mellow. "I cooked on the line for 18 years," Mr. Falcinelli told The Times. Mr. Castronovo, equally low-key, said, "We like to take the easy approach." That means many of their dishes, like vegetable antipasti, grilled meats and wine-stewed prunes, are cooked well ahead and assembled to order or served at room temperature. In this version of braciola, the meat rolls are covered with canned tomatoes that become sauce as the meat cooks. "My grandfather calls it gravy," Mr. Falcinelli said. "For the Sunday sauce, you do spareribs, sausage, meatballs, braciola." The Franks’ version is lighter, meant to be eaten with salad and bread, not steaming pasta. Leftovers are good for sandwiches the following day.
Maple-Glazed Meatloaf
A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.
Braised Pork With Red Wine
This easy recipe can be made in a saucepan, Dutch oven or slow cooker. The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it’s cooked alongside. Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
Braised Pork Roast with Olives
Brined and Braised Pork Belly and Ribs
Mushroom Terrine
Oyster Chowder
This oyster chowder was one of Amanda Hesser’s grandmother’s standbys, a recipe untouched over generations and passed along to The Times in 2005. If you have oysters, the rest is fairly straight-forward: Bacon adds smokiness, while milk and potatoes lend creaminess. And, as if that weren’t appealing enough, the whole thing is ready in 30 minutes or less.
Manhattan Clam Chowder with Hake and Chorizo
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
Cider-Cured Pork Chops
This is a home cook's take on a restaurant special, with shortcuts baked into the recipe. I learned the original at the elbow of Marc Murphy, the chef and an owner of Landmarc in Manhattan, and then adapted it for use in the home kitchen. (He grills. I pan-roast.) Brining gives the pork an incredible flavor, one amplified by the accompanying caramelized onions and apples. A drizzle of mock Bordelaise over the top elevates the whole enterprise: it's a meal for date nights and celebrations.