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Beef short ribs, braised in red wine and veal stock with onion, celery, and carrots. These braised beef short ribs are easy to make, so do not be intimidated by the overall time!
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Ask your butcher for coarsely ground pork shoulder (or grind it yourself), add a few tasty seasonings, and enjoy your own homemade breakfast sausage patties.
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Get Bread Stuffing 101 Recipe from Food Network
cooking.nytimes.com
There are a lot of ingredients in this bright and bold-tasting pork salad recipe; they add up to a vibrant dish you can serve warm or at room temperature to a spice-loving crowd Lean pork tenderloin is marinated with chiles, ginger root and cilantro, grilled or broiled, then combined with cabbage, fresh herbs and nuts and coconut for richness A bit of reserved marinade serves as the dressing
cooking.nytimes.com
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
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Get Pork Chops and Apple Sheet Pan Dinner Recipe from Food Network
www.allrecipes.com
Lime is the sublime undercurrent in the honey-mustard-mushroom sauce that glazes these finger-licking baked ribs.
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Seasoned pork neck bones are simmered with lima beans in this tasty and filling Southern classic.
www.delish.com
The classic comfort food gets a Southern twist.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.