Pork
1291 recipes found
Boudin Noir aux Pommes (Blood sausage with apples)
Swiss Chard And Potato Soup
Andre Soltner's Treflai (Potato Pie)
Dolmas (Stuffed Grape Leaves)
Spicy Quiche
Apples With Candied Bacon à la Mode
Bacon Toffee
This is the toffee for Claudia Fleming's apple crostata, inspired by her mother's specialty, an apple turnover. When Ms. Fleming made this sauce with Mark Bittman, he told her it was gorgeous. "Brown sugar is magical,” was her reply.
Cornbread Cake
Finnish Meatballs
These irresistible, bite-sized meatballs are made from a combination of ground beef and pork, milk-soaked bread crumbs, grated Gouda cheese and a healthy spoonful of allspice. Once browned in a skillet, they are transferred to a Dutch oven, where they simmer until done then finished off with a glug of heavy cream. Serve with buttered red potatoes, egg noodles or with toothpicks.
Mandoo (Korean Dumplings)
Basic Braised Turkey
Creamy Polenta With Parmesan and Sausage
Polenta is such a natural base for so many savory foods — more flavorful than either pasta or mashed potatoes, but somehow just as forgiving — that it’s hard to pick a favorite topping. Having said that, I know what mine is: sausage. The fatty succulence of a banger combined with the lean graininess of the cornmeal is somehow perfect.
Portobello Mushroom Sandwiches With Arugula and Bacon
Pork Ragù al Maialino
This is true restaurant cooking for the home: a recipe born of a professional kitchen’s need to use up leftovers, then cheated upon to strike away extravagances like suckling pigs, fresh-made pasta and veal stock. A common and inexpensive pork shoulder and a few extra pats of butter will do the trick nicely.
Fake Baked Beans With Crispy Bacon
Spaghettini With ’Nduja
Tiger Shrimp With Pineapple and Smoked Bacon
Lamb Ragout
Butternut Squash and Bacon Risotto
The classic risotto technique applies here, though with a frugal twist. I blended the cooking liquid for the butternut squash and about half of the diced cooked squash itself to produce my vegetable broth. The rest of the diced squash is folded in near the end of cooking. A generous helping of smoked bacon gives the result main-dish heft. This risotto does not need a final dollop of butter or a dusting of cheese.