Pork
1291 recipes found
Sherried Black Beans
Squab Salad With Bacon and Chestnuts
Ragu Alla Bolognese
Pork and Sage Stuffing
Bob Jamieson's Meat Loaf
Veal, Pork And Chicken Granny's Meatloaf
Quick Meat Sauce
Long-Cooking Meat Sauce
Catherine Scorsese's Pasta Sauce
Dora Ricci's Tiny Meatballs
Craig Claiborne's Ravioli
Mushroom and Meat Loaf
Salsa Intravaia (A meat and wild mushroom sauce)
Chili Con Carne Loaf
Potato, Canadian-Bacon and Gruyere Pie
Canadian Bacon With Onion and Apple
Tim Boyd's Barbecued Spareribs
Shrimp With Lobster Sauce
Ba-Nam's Cha Gio
Phil Ponzek's Meat and Potato Stuffing
Fragrant Beef Cooked In Mint And Spinach Leaves
Boston Beans And Pork
James Beard’s Boston Baked Beans
The trick to good baked beans is cooking them very slowly with indirect heat. This recipe calls for baking them in a tightly sealed casserole in an oven barely hot enough to toast bread. As the hours pass, the beans drink up a broth flavored with brown sugar (or molasses), mustard and pepper. The gentle cooking prevents the beans from breaking up and becoming mushy. By the time they're done, the pork is falling off its bones and the beans are the classic rusty brown. Be sure to season them amply with salt so the sweetness has a sturdy counterpart. Beard's recipe calls for dark brown sugar. The alternative is to use molasses, which will render a final flavor and color more familiar to canned-bean devotees. The recipe itself requires no great cooking skills — if you can peel an onion and boil water, you're all set — but it will easily take up an afternoon. Plan it for a day when you're at home.
Carolina Chicken Bog
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas. The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog. It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina. “Bog is one of those classic Carolina meals,” she said. “It’s clumpy, it’s delicious and you see it everywhere — at football games and Nascar race weeks alike.” Recipes for bog are as varied as the 146 counties of North and South Carolina. For ours, we turned to Robert Stehling, who runs the Hominy Grill in Charleston, S.C. Mr. Stehling’s bog features just about every part of the bird you can name, save feet and cockscombs. (Which would be worthy additions.) As outlined in the recipe here, the dish serves about eight hungry people, but the proportions can be adapted by anyone who can do a little fourth-grade math.