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05/25/2013
These Asian ribs are marinated in a pungent paste.
Issue #157
05/25/2013
Adding soaked wood chips to roaring hot charcoal amplifies the smoky flavor of these chile-rubbed spareribs.
Issue #157
05/21/2013
Stuffed with spinach and feta and given a hint of heat from red chiles, this makes an irresistible main course. Wrapping a lean cut of meat such as pork loin in bacon helps keep it moist when grilling.
Issue #157
05/21/2013
Pork spareribs are marinated and basted in a sweet-spicy sauce—with layers of flavor including sesame, pepper, ginger, hoisin, and garlic.
Issue #157
04/14/2013
Pinhead, or steel-cut, oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.
Issue #156
04/10/2013
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
Issue #156
04/10/2013
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
03/19/2013
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Issue #155
03/19/2013
Red pepper jelly and pickled okra and onions add piquancy to this shrimp recipe.
Issue #155
03/17/2013
Deep Dish: Classic Alsatian Stew Sophie Brickman
In Alsace, France, local breadmakers' make a luscious stew of pork, beef, lamb, and vegetables simmered in wine in a ceramic pot that's sealed with a band of dough to prevent juices from escaping.
Issue #154
03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
03/07/2013
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Issue #154
02/24/2013
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
Issue #154
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui.
Issue #154
02/24/2013
These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce.
Issue #154
02/24/2013
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
Issue #154
02/24/2013
The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles.
Issue #154
02/23/2013
Mill Town Meals Jane and Michael Stern
The Massachusetts city of Fall River boasts uncommon—and uncommonly good—regional foods.
Issue #154
02/01/2013
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
Issue #153
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