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10/29/2007
These two delicious sauces can be used at home to dress up leftover meats.
Issue #62
01/09/2011
This recipe for a hearty soup made with cassava, beef, chicken, and pork is based on one in Secrets of Colombian Cooking by Patricia McCausland-Gallo (Hippocrene, 2004).
Issue #136
04/21/2010
This pork dish, which is meant to be served over rice, takes its distinctively briny flavor from a combination of dried shrimp, dried scallops, and dried mushrooms, all of which should be soaked separately in hot water for at least an hour to soften them. Continue...
Issue #128
12/12/2007
These delicate meatballs, far from the American idea of "Swedish meatballs".
Issue #23
03/08/2013
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
12/19/2007
These Croatian sausages are skinless and spicy.
Issue #108
05/21/2007
Beef ribs are chewier than pork ribs, but can be succulent if cooked correctly.
Issue #27
01/30/2009
The recipe is from Ktown's popular B.C.D Tofu House.
Issue #46
11/11/2005
Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
Issue #71
10/29/2012
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
Issue #150
04/12/2007
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
Issue #30
05/21/2007
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
Issue #27
02/24/2012
A specialty of dumpling houses in Tbilisi, Republic of Georgia, these large, juicy pork-and-beef-filled pockets are spiced with chiles, cilantro, and fenugreek.
Issue #144
10/19/2011
Chef Oliver Steffensky garnishes this soup, a specialty of Swabia in southern Germany, with dumplings filled with minced pork, beef, veal, and bacon.
Issue #142
10/23/2000
For this recipe, it is best to cook the meat and tomatoes seperately so that the fat from the meat does not get into the sauce.
Issue #35
03/18/2002
Originally the guinea hens were stuffed with coarsely chopped Toulouse pork sausage when prepared in France. But in the U.S., we recommend using fresh, unseasoned pork sausage.
Issue #19
03/25/2010
These Hawaiian-style pork ribs are a sweeter version of kalbi, a Korean preparation for marinated and grilled beef short ribs that's sometimes cooked tableside. Continue...
Issue #118
10/03/2001
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Issue #47
09/23/2011
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Issue #141
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