Main Course (82)
Side Dish (25)
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
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.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash.
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.
Oregano and garlic give these grilled pork kebabs their signature flavor.