32
results
Narrow Results
You've Selected:
Summer
Pork
Grill/Barbecue
Easy
Source
Saveur (16)
The Kitchn (2)
allrecipes.com (2)
Caviar and Codfish (1)
Choosy Beggars (1)
Course
Main Course (25)
Appetizers (4)
Sandwich (2)
Side Dish (2)
Salad (1)
Cuisine
American (26)
Asian (2)
Gluten-Free (2)
Southern/Soul Food (2)
Chinese (1)
Occasion
Backyard BBQ (18)
Topic
Recipe (32)

Advertisement
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
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
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
07/18/2010
Pork Kebabs (Souvlaki Hirino)
Oregano and garlic give these grilled pork kebabs their signature flavor.
Issue #131
12/12/2005
Grilled Sausage with White Beans
This recipe comes from Ristorante La Botte in Stresa.
Issue #78
03/06/2007
Bacon Cheeseburger
We like ours with lettuce and cheddar, tamari sauce, and french-fried potatoes—is this your cheeseburger in paradise?
Issue #60
03/08/2007
Hoisin Pork Ribs
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
Issue #32
05/21/2007
Baby Back Ribs
Cook these meaty ribs using indirect heat, to infuse the meat with wood smoke, not smoke from the fat drippings.
Issue #27
05/21/2007
Spareribs
Spareribs do not have as much meat as baby back ribs, but are arguably juicier and have more pork flavor.
Issue #27
03/23/2007
Spareribs
These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork.
Issue #6
09/29/2010
Pork Barbecue Skewers
These marinated pork skewers employ banana ketchup, an unusual ingredient from the Philippines available at many Asian grocery stores.Continue...
Does Not Apply
Source: Jun Blog
08/24/2010
Grilled Pork Chops with Bourbon-Laced Peaches
Grilled sweet peaches and brined savory pork chops commingle in a stunning summer meal in this recipe from cookbook author Janet Fletcher. Continue...
Does Not Apply
Source: Leite's Culinaria
07/02/2010
Chicago-Style Hot Dogs
Grilling hot dogs is a summer rite, and this recipe from The Kitchn shows you how to re-create a Chicago-style dog, with all the fixins, at home. Continue...
Does Not Apply
Source: The Kitchn
06/24/2010
Grilled Bacon-Wrapped Yellowtail Snapper
This succulent grilled-fish recipe from Caviar and Codfish combines smoky, salty bacon with delicate and buttery snapper; the dish is the perfect centerpiece for an impromptu party.
Does Not Apply
Source: Caviar and Codfish
06/17/2010
Muffuletta Hot Dogs
A mix of the briny, sharp flavors in muffulettas and the meaty yet creamy taste of hot dogs has inspired the guys at the Bitten Word.
Does Not Apply
Source: The Bitten Word
« Previous 1 2 Next »