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.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no 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.
Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side.
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.
Coconut milk imbues David Thompson's pork satay with a subtle sweetness.
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Oregano and garlic give these grilled pork kebabs their signature flavor.
Honey and balsamic vinegar are the sweet and sour agents in this recipe; these grilled pork chops pair well with stewed sweet peppers. Continue...
Involtini of ham and vegetables can be prepared in advance and heated at the last minute. They offer a great way to use up leftover pieces of thinly sliced cooked ham or prosciutto.
Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).