This recipe for morsels of tender, rich pork coated in a sweet-savory red-wine caramel. Its a candied pork belly that tastes like raisins/grape jelly. For your next gathering, think beyond the cocktail meatball.
This Korean rib recipe is non spicy and easy to make.
Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. Native to this county is Brunswick Stew, a flavorous brew first concocted by a group of hunters. One of the party, who had been […]
“Let the board groan, let the belly bulge, let our hearts be thankful – lest we forget what our ancestors went through to achieve that first Thanksgiving. The fullness of our fields and fruit trees, of our dairies and hatcheries load the table, and this is a day for […]
In this one-skillet dish, fresh blackberries collapse into a sweet-tart sauce alongside juicy meatballs studded with crunchy whole spices and thyme. For the meatballs, use ground bison, pork or lamb. The flavorful fat fortifies the pan sauce. As for accompaniments, creamy Greek yogurt or labneh is the ideal backdrop […]
Filipino Chicken Adobo is the national dish of the Philippines and like all traditional dishes, there are many variations – including different proteins like pork and beef. Fundamentally though, the key ingredients are the right balance of soy sauce, vinegar, black pepper and sugar that create an incredibly sticky […]
Just as with beef, it’s better to cook pork bone-in. While the bone won’t add flavor to your meat, it does act as an insulator, and there is less exposed surface area with a bone-in chop, which helps it to retain more moisture as it cooks. For best results, […]
Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.
This recipe uses mole paste which has most but not all of the ingredients to produce a quality mole. Huajillo chile, banana, sesame seed, garlic, onion, thyme, clove, cinnamon, cumin, pepper, oregano, peanuts, walnuts, raisins, almonds, and sugar.Although this recipe is for chicken, its easily adopted for boneless pork […]
Horseradish sauce for prime rib is obvious but some of these ideas may surprise you! It adds memorable flavor to: Prime Rib, Steak Sandwiches, Beef Tenderloin, Pork Tenderloin, Sushi (instead of wasabi), Deviled Eggs, Crab Salad, Coleslaw and much more
This aromatic and succulent Slow Roasted Pork Shoulder is inspired by a Moroccan lamb dish. It is pull apart delicious after getting rubbed with warm spices and roasted with vegetables and fruits.
Torta Ahogada is a "drowned submarine sandwich". It is a typical dish from Guadalajara, Mexico. It is called such because the sandwich is partially submerged in a sauce made primarily of dried chili peppers. Our version is a less spicy version of the sandwich, made with a tomato-based consomé.
Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea’s best-loved dishes.
One of my all-time favorite Russian recipes – these beef & cheese piroshki are simply amazing! Soft yeast dough is filled with beef, mozzarella, cheddar and onion, then baked to golden perfection! To make the filling extra juicy, I recommend using 85% lean ground beef. This recipe will work well […]
A rich and complex sauce with sophisticated flavors, mole is an iconic Mexican dish with ancient origins. Traditionally prepared with pork, this version for traditional mole manchamanteles is just as delicious and is prepared with ancho chile and a blend of seeds and spices. Traditional mole manchamanteles is known for […]
This mole translates to “a shade of red,” or “on the naughty side,” depending on what you’re doing in the kitchen. Somewhere between rojo and negro in color, this brown mole shares the base ingredients of whole spices, onions, garlic, seeds, and chocolate and features an awesome secret ingredient for […]
This is the “typical” savory-sweet mole found on many American menus. Oaxacan mole negro is a sophisticated, rich and delicate preparation with ancient origins. Provided with an amazing aroma and taste, Oaxacan mole negro is prepared mainly with black chilhuacle chile that adds a mild fruity flavor with anise notes, […]
Perhaps the best known and most coveted dish from Puerto Rico, pernil is a positively sumptuous preparation for pork shoulder. It’s marinated (ideally overnight) in garlic, citrus and herbs, then slow-roasted on high heat to achieve a crisp chicharrón, or skin. Traditionally, it’s prepared for Thanksgiving or Christmas, but for […]
Here’s my take on a New Orleans original!! Good Ole Sober!! Cures you from that wild night of fun on Bourbon Street. Now, this Creole/Asian dish was meant to utilize readily available ingredients. So, leftover cooked meats are welcomed. To those not familiar with Yakamein, this soup can look […]
Today I’m going to introduce you to the Korean way of making a pork cutlet, called “donkkaseu” in Korean. It’s an iteration of the Japanese tonkatsu which was the Japanese take on the European schnitzel. It’s a hot, savory, breaded pork cutlet, and my version is served on a bed […]
Okonomiyaki are the Japanese Street Food Pancakes of your dreams. No not the fluffy pancakes that you've seen float around the internet, these are better. They can also be frozen for a quick meal later but don't freeze with the dressing.
Switch things up this Thanksgiving! Instead of serving a basket of dinner rolls, let your family feast on these gravy-stuffed stuffing muffins. Each muffin bakes up with a crispy exterior, a moist interior, and a nugget of thick, sausage-filled country gravy in the center. They might sound sort of crazy, […]
A Cuban sandwich (Spanish: Sándwich cubano) is a variation of a ham and cheese sandwich that likely originated in cafes catering to Cuban workers in Tampa or Key West, two early Cuban immigrant communities in Florida centered on the cigar industry. Later on, Cuban exiles and expatriates brought it to […]
Friends, today I’m going to demonstrate how to make the most amazing Meat Loaf you have ever tasted! Trust me, I’m not lying. Its amazing! Come watch and cook with me.
Nothing says comfort food better than a casserole dish that’s slowly cooked and this Easy French Cassoulet Recipe is a perfect example. Juicy chicken, sausages, bacon and white beans simmer away in a broth spiked with vegetables, garlic and herbs. Originating in the south of France this casserole is a […]
I love this dish. The flavor is great, It is like a healthy version of Chinese dumplings but easier to make because you don’t need to make the wrapper.
Genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, […]
Polenta is a hearty, classic Northern Italian style dish. This version, made using cornmeal only and topped with a hearty sausage ragu. It is bold and rich in flavor and was traditionally served spread onto the middle of the table so everyone could dig in and get their portion.
Spring rolls or summer rolls are a Vietnamese delicacy known as “gỏi cuốn”. Depending on region, salad rolls were made differently. Some vegetarian families make vegetarian spring rolls rather than meat spring rolls. However, the typical ingredients include slivers of cooked pork (most often cha pork sausages), shrimp, sometimes […]
Makarony Po Flotski or Russian Navy Style Pasta is a quick, budget-friendly pasta dinner that you can make even on a weeknight. With just a few simple ingredients, you will be able to whip up this delicious dish in under 30 minutes. Russian Navy Style Pasta is a simple, […]
Devils on Horseback are a less genteel spin-off of a British hors d’oeuvre called Angels on Horseback (oysters wrapped in bacon), both of which are cousins of the better-known Pigs in a Blanket. This is a very easy recipe to make.
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent! Chicken Fried Steak is really Wiener Schnitzel
Soul Food Smothered Pork Chops: It’s been said that all soul food is Southern food, but not all Southern food is soul food (Bob Jeffries, 1969). Both use the same ingredients in their cooking, and recipes for common dishes are very similar. The differences between the two cuisines are […]
You won’t believe how tasty this keto recipe is. It has spaghetti squash, pork, heavy cream, eggs, cheese, and much more. This keto recipe has all of the delicious ingredients you would find in a pasta carbonara dish, but with spaghetti squash instead. Spaghetti squash makes the perfect alternative to […]
This is one of my favorite breakfasts. I’m not Filipino but never the less this is my favorite hangover breakfast. Our local Casino serves this all night long and we love it.
Miso ramen is a Japanese noodle soup with a broth seasoned with miso and served with a variety of vegetables and garnishes. The miso broth recipe for this dish is made from the chicken base, ground pork, and vegetables, while the noodles are fresh, pre-made chukamen-style Chinese noodles that cook […]
Tender, juicy, roasted flank steak stuffed with a delicious baby spinach, sun dried tomatoes, and feta cheese filling. A wonderful low carb, keto friendly recipe you don’t want to miss!
Thick or thin, pork loin makes the best chop but is easily over cooked. Watch to video to make a thick chop or follow our recipe for 1/4″ chops.
A variety of squash to make this effortless side dish even prettier on the plate. We love that the dish holds up if you’d like to make it a few hours ahead: Simply serve it at room temperature with Pork, Chicken or even Ice Cream
The scotch egg needs no introduction – their English origins (they were created by Fortnum & Mason of Piccadilly in 1738), metropolitan modishness, and comedy potential having already been thoroughly chewed over, digested, and the crumbs left out for the wasps on these pages. It’s got to the point […]
In Mexico, the variety of Mole recipes vary from region to region; this particular recipe is from the State of Veracruz, where the mole’s consistency is a little less thick than versions from other states. Mole Verde is also known as “Pipian” or “Pipian Verde” in some places of Mexico. […]
Make a delicious cream gravy that is fail-proof and delicious with Better Than Bouillon. This recipe could be made in five different flavors with the variety of Better Than Bouillon bases seen below. I used Roasted Beef Base, but it would be equally delicious with Roasted Garlic, Chili, or Seasoned […]
Just a simple recipe. High in protein, great flavor, and really simple ingredients. Bake and use with pasta and sauce.
This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with delicious homemade pumpkin butter. (You can always use store-bought pumpkin butter if you can find it but homemade is always better).
This recipe uses the entire Kabocha squash as a basic bowl. Depending on how you make it, it can be spicy or not.. Burmese flavors include sweet and sour, nutty, and spicy foods. I’m one of those terrible carnivores and I strongly believe in the Burmese affliction that there […]
Pears are also delicious in savory dishes, especially paired with garden herbs and young alliums (onions, garlic, etc). In this recipe, pears, and caramelized onions join forces to liven up a rather unexciting pan of pork chops.
Browsing in my local supermarket the other day, I spotted a living salad tray that contained Chinese spinach. It’s not something I have ever encountered before, and in truth, it’s not actually that different from the ‘regular’ spinach you find on supermarket shelves, though it does release a deliciously […]
Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf.
The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s saint’s day, August 28 in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had […]
A Tlayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.A popular […]
Easy Peruvian Shrimp Bowl made with spiced shrimp, an addictive spicy cilantro mint sauce, and rice come together in less than 20 minutes.
Pork ribs with a crusty bark or rich glaze of sauce and a texture that’s tender yet meaty—and you don’t need a smoker to get them. I was a skeptic at first, but I’m going to say it now: When done properly, ribs cooked sous vide are every bit as […]
These Pressure Cooker Pork Carnitas are Crispy. Mexican Style Pulled Pork is crispy, yet deliciously moist and full of deep and complex flavors.
Easy dish to make
The pork is simply prepared with a sweet-spicy rub, the juices that result from containing all the flavor in the pressure cooker get boiled down to make fantastic barbecue sauce. Slow and low definitely has its place, but I’m glad to be able to bring the barbecue inside in a […]