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cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A spicy mix of ground turkey, chicken, and pork sausage makes for a great tasting meatloaf. Cover the meatloaf with cooked bacon slices before glazing if you like a smokier flavor.
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Savory and juicy, this dish is the perfect roast for your holiday meal.
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Versatile enough to serve on nachos, in sliders, or atop mashers.
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Luisa Weiss marinates this pork loin roast with a sweet-and-spicy combination of maple sugar, ginger, and crushed red pepper; the sugar melts to form a luscious glaze as the meat roasts.
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The holy trinity of tastiness: pork, bacon, and apples.
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These cornbread muffins are stuffed with pulled pork and for a savory snack or side dish.
Ingredients: egg, milk, cheese, barbeque sauce
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Boneless pork chops are cubed and combined with black beans, diced tomatoes, green chiles, and instant brown rice, then topped with shredded cheese and baked into a family-pleasing casserole.
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This Brazilian pork stew features both pork tenderloin and chorizo sausage. My Brazilian friend makes this for me occasionally and it is fabulous!
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Try this Chinese-style grilled pork with a sweet-and-sour marinade next time you break out the charcoal grill.
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.
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Fragrant white wine and mushrooms with pork chops.