Pork
1291 recipes found
Onion Tart With Bacon or Olives
A recipe for onion tart with bacon or olives.
Rigatoni With Marinara Sauce, Sausage, Mushrooms And Peppers
Clams and Sausage In Saffron Sauce
Matelote of Monkfish
Cabbage-Sausage Risotto
Bacon Explosion
This concoction and Internet sensation came to The Times from Jason Day and Aaron Chronister, who created it shortly before Christmas one year in Roeland Park, Kan. They modestly call it “the BBQ Sausage Recipe of all Recipes.” It contains at least 5,000 calories and 500 grams of fat, but you don’t have to eat it all at once. It is not for vegetarians, ascetics or the faint of heart — instead, consider it a delicious challenge to your abilities at the grill.
Tarte Flambée
Traditionally, this onion and bacon tart was a baker’s treat made from dough scraps leftover from bread baking. The scraps were rolled out, topped with raw onion, bacon and fromage blanc (a soft, yogurtlike cheese) and baked until the dough puffed and the onions singed at the edges. Now you’re as likely to find this savory tart at a restaurant or coming straight from someone’s kitchen as at a bakery. This version, adapted from the chef Gabriel Kreuther, uses a biscuitlike crust made with baking powder instead of the usual yeasted dough. Since you don’t have to let the dough rise, you can have a tarte flambée on the table in under 45 minutes. Serve this as an appetizer, a light main course, or for an unusual brunch offering. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Scrambled Eggs With Bay Scallops And Bacon
Omelet With Pork and Wild Greens
Stuffing Of Sausage and Apple
Tarte Flambee
Cassoulet with Duck and Hot Sausages
Spicy Ginger Pork Noodles With Bok Choy
Spicy, brawny and full of ginger and garlic, these pork noodles are a play on dumplings, but easier to make at home. If you don’t have the black vinegar to sprinkle on top of the sliced ginger, you can simply leave it out. Or try substituting balsamic, which is a bit sweeter, but has similar caramel notes to play off the ginger’s pungency.
Easter Dandelion Salad (Salade De Pissenlit Pasquale)
Dandelion, Bacon and Egg Salad
Pan-Roasted Pork Chops With Dilled Potato Salad
Hostellerie Du Cerf's Salmon With Lentils, Bacon And Horseradish Cream
Pork Won Ton
Goat and Pork Meatballs
Oyster Stuffing Cakes
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp. But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions. Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings. The chef Peter Woods at Merroir in Topping, Va., serves this crisp, savory treat in fall and winter as an appetizer, or as a main course with a big winter salad of bitter greens, pears or dried fruit and toasted nuts.Try to buy the oysters for this recipe at a fish store with high turnover and have the counterman shuck them for you; if you can't, even packaged shucked oysters will do fine. They are chopped up small in this recipe so they melt into the bread and herbs, and their briny liquor binds the mixture. You taste umami and butter and salt, but nothing screams "Oyster!"
Oysters With Sausage
Savory Sticky Rice Bowls (or Stir-Fried Sticky Rice)
Steamed Egg With Chinese Sausage
