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04/11/2013
Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
Issue #156
03/07/2013
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
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
12/15/2012
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
Issue #153
02/19/2013
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City.
Issue #150
10/10/2012
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Issue #150
09/12/2012
A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738.
Issue #150
09/11/2012
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
Issue #150
09/04/2012
In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.
Issue #150
03/13/2012
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Issue #145
02/12/2012
Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard.
Issue #145
02/21/2012
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
Issue #144
07/11/2011
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
Issue #140
05/20/2011
These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.
Issue #138
04/14/2011
Coconut milk imbues David Thompson's pork satay with a subtle sweetness.
Issue #138
04/14/2011
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Issue #138
01/10/2011
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Issue #136
07/15/2010
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
Issue #131
04/09/2013
In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sautéed with salty prosciutto. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman contorni in our April 2010 issue. Continue...
Issue #128
12/16/2009
King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver.
Issue #126
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