Pork
1291 recipes found
Granny Dameron's New Year's Day Black-Eyed Peas
Wild Rice and Quinoa Breakfast Stuffing
Breakfast in general is a good place for leftovers, as this wild rice and quinoa dish, a kind of morning stuffing, shows. Sausage and nuts round out this recipe and will keep you going maybe even beyond your normal lunch time.
Slow-Roasted Pork for Tacos
To make tacos for a crowd, you can’t do better than to begin with slow-roasted pork, scented with cumin and coriander, garlic and red pepper. Use shoulder or butt meat and you won’t go wrong, as the high fat content makes the meat self-basting. Slow, indirect grilling is ideal, but you don’t lose much by cooking the pork in the oven, using moderate heat. Shred and serve on warm tortillas.
Stir-Fried Pork In Garlic Sauce
Black-Eyed Peas With Andouille Sausage And Rice
Moo Shu Pork Tortillas
Alex Luppi's Pita Bread Sandwiches
Orange Roasted Duck (Anatra All'arancia)
Grilled Pork Porterhouse With an Apple-Maple-Ginger Sauce
Boliche Mechido
New England Clam Chowder
Lamb Cassoulet
This recipe came to The Times in 2001 from Joël Chapoulie, the executive chef at L’Express. At the Montreal restaurant, he made it with a cut of lamb called souris, nuggets from the knuckle that are exceptionally flavorful and gelatinous (and that American butchers never bother with, instead selling whole shanks). The cassoulet can be made ahead, and reheated just before serving.
Mustardy Braised Rabbit With Carrots
Spicy Corn Stew
Given a choice, I always prefer white corn -- the sweetest and most tender you can find. Although new hybrids make corn on the cob much hardier and longer-lasting than it used to be, I am still from the out-of-the-fields-and-into-the-pot school of corn cooking. If you don't grow your own, try to find a farmer's market that sells fresh corn picked that morning.''
Pork to Taste Like Wild Boar
Pork, Chickpea And Scallion Dumplings
Cock-a-Leekie
Braised Chinese mushrooms
Angels on horseback
Deep-Fried Bean Curd With Pork and Vegetables
Devils on Horseback
Craig Claiborne and Pierre Franey brought this recipe to The Times in 1983, as part of an article about the piquant, pungent savories of the British Isles. During Victorian times, savories were served at the end of the meal, after dessert. But over time these delightfully named foods were more of a snack, or served as part of a lighter lunch or brunch. Traditionally, this savory is grilled by placing the wrapped prunes under a hot broiler, turning as necessary, until the bacon is crisp. This may be done, but they preferred the oven method.
Garganelli With Ragù Antica
Traditional Spring Rolls