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11/14/2012
Grilled Romaine Salad with Blue Cheese and Bacon
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.
Issue #152
07/11/2011
Spiedies
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
Issue #140
07/03/2012
Memphis-Style Dry Ribs
Charles Vergos, the late proprietor of the beloved Memphis restaurant Rendezvous, invented this style of ribs served "dry," with no sauce.
Issue #139
05/31/2012
St. Louis Country-Style Ribs
Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven.
Issue #139
06/23/2011
Kansas City-Style Spareribs with Barbecue Sauce
At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce.
Issue #139
06/15/2011
Bacon-Wrapped Smoked Trout With Tarragon
This trout dish turns smoky and succulent in a stove-top smoker.
Issue #139
06/06/2011
Barbecue Spaghetti
This Memphis-style side dish is a perfect way of utilizing leftover pulled pork.
Issue #139
05/20/2011
Chicago Style Rib Tips
Rib tips, the flavorful ends removed from spare-ribs, are famous at Uncle John BBQ on Chicago's South Side.
Issue #139
05/20/2011
Brett Schreyer's Competition Pulled Pork
This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce.
Issue #139
05/20/2011
Tuffy Stone's Competition Ribs
George "Tuffy" Stone of A Sharper Palate catering in Richmond, Virgina, developed this recipe for ribs using his 3-2-1 method: cooking for three hours unwrapped, two hours wrapped in foil, and another one unwrapped.
Issue #139
05/20/2011
Baby Back Ribs with Sweet and Sticky Sauce
These ribs are based on ones served at the Smokestack restaurant in Kansas City.
Issue #139
05/20/2011
Barbecued Pork Loin
Brining this pork loin keeps it moist throughout the long smoking process.
Issue #139
05/20/2011
Lexington Pulled Pork
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
Issue #139
04/14/2011
Muu Satay (Thai Pork Satay)
Coconut milk imbues David Thompson's pork satay with a subtle sweetness.
Issue #138
04/14/2011
Lemongrass Pork Satay
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Issue #138
07/18/2010
Pork Kebabs (Souvlaki Hirino)
Oregano and garlic give these grilled pork kebabs their signature flavor.
Issue #131
03/24/2010
Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)
Honey and balsamic vinegar are the sweet and sour agents in this recipe; these grilled pork chops pair well with stewed sweet peppers. Continue...
Issue #128
11/11/2009
Ham Mini Roll-Ups
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.
Issue #125
07/18/2008
Grilled Bratwurst with Shoestring Gremolata Fries
Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
Issue #113
10/02/2007
Cavolo Nero and Prosciutto Bruschetta
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
Issue #106
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