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550
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Recipe (550)
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07/18/2010
Oregano and garlic give these grilled pork kebabs their signature flavor.
Issue #131
03/08/2002
These crispy pork chops are a favorite at the Iowa State Fair.
Issue #28
06/18/2007
This succulent Sicilian pork roast has a delicious coating of onions and cracked peppercorns.
Issue #18
05/20/2011
Brining this pork loin keeps it moist throughout the long smoking process.
Issue #139
10/21/2011
Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful.
Issue #123
01/28/2008
This dish is an adaptation of the "pan fried island pork chops" served at the Side Street Inn.
Issue #93
10/05/2005
This popular Sunday dish is made from the most sought-after cut of pork.
Issue #53
02/27/2013
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.
Issue #134
03/07/2013
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Issue #154
05/20/2011
In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce.
Issue #139
11/10/2010
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Issue #134
11/10/2008
Flavored with white wine, mustard, onion, and sliced cornichons, this tangy sauce pairs well with sautéed pork dishes.
Issue #116
08/21/2002
You can prepares this dish with other cuts of pork, including the loin end and the shoulder or blade end.
Does Not Apply
03/08/2010
For this quick, boldly flavored dish, known as "fly's head", look for garlic chives whose buds are still intact.
Issue #128
02/07/2013
These savory pancakes are flavored with ground pork and chopped kimchi.
Issue #124
05/05/2011
Pork pot stickers, with their sweet-savory filling of ground meat and minced aromatics, are a staple at Chinese restaurants. This is the version served at New York's Buddakan restaurant, where they come with bowls of soy sauce and chili sauce for dipping.
Does Not Apply
09/14/2011
Authors Jane and Michael Stern gave us this recipe from Virginia Miller, a home cook from Iowa who bakes thick-cut pork chops in a sweet, tomatoey sauce.
Issue #132
04/05/2010
Serve this classic Chinese stir-fry with plenty of white rice, to soak up the rich, concentrated sauce.
Issue #129
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