Meat
New England Clam Chowder
This New England clam chowder recipe gets its creamy consistency from half-and-half and smokiness from finely chopped bacon.
12 Minutes to Dinner? With Short-Cut Angel Hair Pasta, Anything Is Possible
This fry-up turns skinny pasta, cabbage, and bacon into a satisfying and lightning-quick meal.
Quick Fried Cabbage With Noodles and Bacon
This quick dish of cabbage and pasta knocks out absolutely everyone who tries it.
Old Arthur’s Pork Belly Burnt Ends
This pork belly burnt ends recipe calls for a three-step process that candies the pork belly by smoking, then rendering, and adding barbecue sauce at the end.
Grilled Pork Tenderloin and Asparagus With Mustard-Herb Sauce
A sauce of Dijon mustard and fresh parsley brings new life to the classic grilled pork tenderloin. Throw some asparagus on the grill and you have a whole meal.
Laab Moo
Inspired by the laab found in Thai markets, this pork laab gets its fabulous flavor from thinly sliced pork liver combined with the ground pork.
Ham, Cheese, and Leek Scones
Leeks slowly cooked down into a silky consistency become sweet and nuanced in these savory scones.
Sausage and Mushroom Toad-in-a-Hole
This eggy breakfast bake is big enough to share.
Stuffed Portobello Mushrooms
A buttery stuffing of sautéed onions, prosciutto, breadcrumbs, and Parmesan brings big flavor to this recipe for portobello mushrooms.
Tacos Árabes (Puebla-Style Pork Tacos)
Tacos Árabes are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. At most stands, the pork is cooked on a spit, then shaved off, shawarma-style. But for this recipe, you don't need a spit.
Fusilli With Peppers and Pancetta
This simple recipe for Fusilli With Peppers and Pancetta will quickly become a weeknight favorite.
Spaghetti alla Carbonara With Zucchini
Diced zucchini provide a surprisingly delicious variation of this classic Roman pasta sauce.
Fusilli With Sausage and Leeks
The sweetness of leeks and the savoriness of pork sausage make a wonderful combination in this pasta dish.
Al Cantunzein's Pappardelle With Sausage and Peppers
This pappardelle with sausage, peppers, and tomatoes recipe was one of my favorites as a teen.
The Case for Putting Pork Floss on…Almost Everything
Sprinkle this salty, crispy topping onto your next baked potato, or bake it into a batch of pull-apart rolls.
Don’t Skip This Little (but Crucial) Step Whenever You’re Cooking Meat
Whether you’re searing, roasting, or grilling, this one simple step will give your meat better browning and flavor.
Tonkotsu Ramen
This tonkotsu ramen recipe is time-consuming but worth the effort—both the stock and the marinade can be made a day in advance.
Mala Xiang Guo (Mala Dry Pot)
Mala dry pot may be hot pot’s soupless cousin, but don’t mistake this lack of soup for lack of flavor.
Tonyu Nabe (Soy Milk Hot Pot)
The broth base for tonyu nabe, as the name suggests, is soy milk, along with dashi and miso paste.
Grandma’s Pearl Meatballs
For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.