results for "pork"
Oregano and garlic give these grilled pork kebabs their signature flavor.
This traditional Korean stew makes good use of long-aged kimchi.
This recipe offers a delicious combination of tart green mango and warm spices.
With its intense flavor and the smooth, fatty texture of the meat, hong shao rou is a classic red-cooked dish.
These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork.
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
Cooks in eastern Long Island have been wrapping bluefish, both whole and in filets, in bacon or slices of salt pork for centuries.
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.
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
This recipe was given to us by Randy Evans, the executive chef at Brennan’s of Houston.
The recipe for this classic Catalan dish comes from Catalan Cuisine by Colman Andrews.
The beans in this dish are probably called enbogonè, "snailed", because they're cooked as the gastropods are.
Steaming the fish in leaves keeps it moist and flaky, and also imparts a delightful flavor from the leaf itself.
Tender pea shoots are natural partners for rich-tasting shrimp and bacon.
Does Not Apply
This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish.
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
This dish is a traditional specialty of the East End of the Hamptons.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.