results for "pork"
This is not your ordinary burger!
In this dish, pork loin, a lean cut, is wrapped in bacon to moisten and flavor the meat while roasting.
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Bigos, or hunter's stew, is one of Poland's national dishes.
Bigos—a Polish stew of pork shoulder, bacon, kielbasa, and sauerkraut is perfect for every celebration.
The porcini mushrooms in this recipe are substituted for prawdziwki, a similar Polish variety.
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
These juicy, beefy smoked sausages, from chef Michael Anthony of New York City's Gramercy Tavern, can be served sliced on a platter accompanied by plenty of mustard.
We adapted the recipe for this traditional soup from Please to the Table: The Russian Cookbook by Anya von Bremzen and John Welchman.