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RecipeSpicy Grilled Pork Loin with Peach Salsa
Annatto seeds (also known as achiote), which Chef Lamas uses in his spice rub, are an integral part of Latin American cooking, for their earthy, slightly peppery flavor and their…
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RecipeEataly’s Porchetta
Traditionally, porchetta is made with a whole saddle of pork with the belly meat still attached, which weighs forty or fifty pounds. For this version, an adaptation of Eataly’s, you…
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RecipeBrie, Peach, and Smoked Pork Grilled Cheese
For crispy perfection, a mix of butter and mayo is spread on the outside of this rich sandwich. The mayonnaise raises the butter's smoking point, which lets the sandwich cook…
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RecipeRoast Pork with Crisp Crackling & Red Currant Gravy
Pork is especially popular in Denmark, where it’s the centerpiece of our Christmas table. Be sure to offer everyone some of the fragrant onion-orange stuffing and crunchy crackling along with…
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RecipeHot-and-Sour Soup
This classic Chinese soup probably originated in northern China, near Beijing, even though Hunan and Sichuan Provinces both claim it as their own. The essential flavor balance comes from spicy…
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RecipeTuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips
For this slow roast, the potatoes and vegetables are precooked so they come out perfectly tender when the pork loin is done. The rosemary, coriander, fennel seeds, and other Tuscan…
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RecipeGlazed Pork Loin with Pineapple-Scallion Chutney
This twist on the classic pairing of pineapple and ham uses the fruit in a delicious maple-infused glaze and a sweet-spicy chutney for roast pork. If possible, use grade B…
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RecipePork Chops Stuffed with Pine Nuts and Herbs
A take on traditional pesto, the filling for these pork chops is amped up with sweet raisins and fresh herbs for a sweet-and-savory Mediterranean flavor.Â
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