Pork
1291 recipes found
Ambassador Roland Eng's Khmer Noodles
Sausage and Cabbage
This recipe is an adaptation of one created by Tamasin Day-Lewis, the Stevie Nicks of British cookery. A casserole recipe that she credits to the British food writer Jane Grigson has just four ingredients — sausage, cabbage, butter and pepper — but after two and a half hours in the oven, it emerges mysterious and succulent.
Crispy Pork And Red Peppers In Chili Sauce
Rigatoni With White Bolognese
White Bolognese, a meat sauce made without tomato, is a variation you rarely see in America.
Aunt Nora's Mock Lobster
Lasagna
In 2001, Regina Schrambling went on a week long odyssey in search of the best lasagna recipe. Her ideal here has an intensely flavored sauce, cheeses melted into creaminess as if they were bechamel, meat that’s just chunky enough and noodles that put up no resistance to the fork. Keys to This Recipe How to Make Lasagna: To prepare lasagna from scratch, you start by making sauce, then layer it with wide, flat lasagna noodles and cheese before baking. The sauces can vary from tomato-based sauce, with or without meat, to creamy bechamel sauce, which works well with a wide variety of vegetables. How to Layer Lasagna: The basic building formula for lasagna is sauce, noodles, more sauce, then cheese. Repeat the noodle-sauce-cheese order until the pan is nearly filled, then end with sauce and cheese on top. Make-Ahead Tips for Lasagna: Both tomato and cream-based sauces for lasagna can be made and refrigerated for up to 3 days before assembling the lasagna. Once baked, the lasagna can be refrigerated for up to 4 days. To freeze, bake 30 minutes but do not brown, then cool, and freeze for up to 4 weeks. We do not recommend assembling and refrigerating or freezing an unbaked lasagna. This will adversely affect the texture. How to Reheat Lasagna: To reheat frozen lasagna, defrost, then sprinkle with mozzarella and bake uncovered at 400 degrees for 25 to 30 minutes until golden brown and bubbling on the surface. Refrigerated lasagna also can be reheated in a 400-degree oven until heated through. Chilled small individual servings can be microwaved. The Best Pan for Making Lasagna: Wirecutter has recommendations for casserole dishes, including one specifically designed for lasagna.
Stuffed Peppers With Paprika and Sour Cream
German Potato Salad
The reassurance of potato salad, its portability, conviviality and – depending on the cook – blank slate for creativity have been appealing to Americans since the last half of the 19th century. Immigrants and travelers to America introduced many styles, including variations of salade Nicoise (the French salad of potatoes, olives, green beans and tuna, dressed with vinaigrette), and salade Russe (cubed potatoes, peas and carrots bound with mayonnaise). German settlers brought hot potato salad, and that savory combination of warm potatoes lightly dressed with hot bacon fat and vinegar became entrenched in Pennsylvania and throughout the Midwest. This is an adaptation of a classic version that was first published in the 1931 edition of “The Joy of Cooking.”
Hearty Sausage Soup
Lima Bean Soup
Cornbread Stuffing With Spicy Sausage
Cornbread Stuffing With Sausage and Pecans
Fresh herbs enhance any basic stuffing, like this recipe based on cornmeal. You may want to add toasted nuts, like chestnuts, pecans or walnuts. It can be prepared a day ahead -- I find that it is better that way -- and reheated in a warm oven. Serve it alongside a roast turkey breast.
Jacques Pépin's Stuffed Peppers
In this classic home cooking recipe from Jacques Pépin, green bell peppers are stuffed with a hearty combination of mushrooms, ground sausage, onion, zucchini and fresh bread crumbs, then baked for a little over an hour until the peppers are tender and the filling cooked through. They're not only easy to make, they are also endlessly adaptable. Don't have bread crumbs? Use orzo, rice, quinoa or practically any other cooked grain. Not a fan of zucchini? Add some diced tomato, eggplant or summer squash. Vegetarian? Leave out the sausage and toss in some cooked beans or grated cheese. Make it your own. Just remember to season and taste the filling as you go. If it tastes good outside of the pepper, it'll taste good inside, too.
Basic Texas Meat Loaf
Corn O'Brien for 100
Spaghetti Squash Salad
Grilled Skewered Sausages
Grilled Andouille Sausage and Sweet Potato Salad
Sausage and Roasted Pepper Calzone
Penne With Dried Porcini And Italian Sausage
Corn Bread Stuffing
Braised Pork Roast With Sweet Potatoes
Potato and Celery Root Cake Stuffed With Sausage
