The Kitchn (2)
Choosy Beggars (1)
Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Fresh heads of romaine lettuce are split down the middle, grilled until charred and smoky, and then topped with blue cheese and bacon for this satisfying salad.
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aďoli on ciabatta buns accompanied with herb-strewn fries.
Spiked with cayenne and flavored with tangy buttermilk, this batter stands up to the robust weiners within.
A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce.
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
This trout dish turns smoky and succulent in a stove-top smoker.
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
These classic baked beans are a barbecue side-dish staple.
This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans.
Brining this pork loin keeps it moist throughout the long smoking process.
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Fatty bluefish takes well to roasting and grilling.
This salad comes from the namesake Seattle restaurant.