pork

This bloody mary pasta salad brings the magic of the cocktail to a pasta salad and is surprisingly delicious! Bloody mary mix is a great base for a vinaigrette, and with extra horseradish, this dressing is just made for pasta.

These Southwestern pulled pork sliders are a great way to use leftover cooked pork. Pork is shredded, stirred into a tasty sauce, warmed, and added to slider buns with a zippy slaw. This recipe serves 12 as an appetizer and 6 as a main dish.

This cowboy mashed potato casserole, a smoky beef and veggie mixture topped with creamy mashed potatoes, is like a cowboy version of a shepherds pie. The crispy bacon and French fried onions on top add crunch and flavor.

This creamy Brie and bacon pasta bring bacon, mushrooms, and sun-dried tomatoes together with pasta in a sauce that is no more than melted Brie and pasta water. The ingredients work harmoniously in a dish that you’ll be making time and time again.

These million dollar baked beans truly take baked beans up a few notches. Canned baked beans are amped up with bacon, sausage, brown sugar, vinegar, and mustard. You'll never eat them plain again!

Craving something comforting and savory but still easy to make? You’ll love this Chicken Stuffed Shells recipe!

I love grilling all summer long, and some of my favorite things to grill are kebobs. These Teriyaki Pork Kabobs are an easy kabob recipe using marinated pork tenderloin with pineapple, bell pepper and sweet onion. Ready in 30 minutes!

Do you struggle with making Italian meatballs? Do you resort to buying the frozen kind?

Honey Ginger Short Ribs are a recipe I originally made long ago. Adapted from Food & Wine Magazine, I was obsessed with anything short rib at the time, especially braising short ribs, which in my opinion is the best way to prepare them.

Sweet, hot, and tangy, these ribs from chef Lara Lee are seriously delicious, and easy to make indoors — no grill or smoker required. Kecap manis is an Indonesian sweet soy sauce that forms the foundational sweet and tangy flavor, and sticky texture, of the glaze that coats each bite of these tender ribs. If kecap manis is unavailable, see Note below for a homemade version.

Balsamic vinegar simmers with caramelized onions for a sweet and sour velvety sauce for pork chops. Pounded to tenderize rather than flatten, the pork is seasoned boldly with black pepper before crisping in a skillet. Quick enough to pull off on a weeknight, this main course will impress guests, too.

Kwame Onwuachi’s flavorful geera pork gets heat from lots of Scotch bonnet peppers and brightness from lime and homemade green seasoning.

Arrange pork on a serving platter, and sprinkle with flaky sea salt. Garnish with thyme sprigs, if desired. Serve with blueberry sauce.

The fragrant marinade for these pork chops both infuses the meat with tons of flavor and ensures that the rib-cut chops, which already have slightly more fat than a center-cut chop, remain tender and moist on the grill. The sugar in the marinade helps to create a beautiful dark golden brown crust with areas of light charring. Once the chops are on the grill, refrain from moving them around too often in order to allow grill marks to form. If you'd like, grill some asparagus and sliced sweet potatoes as well to round out your meal.

A stellar spice blend is one of the easiest ways to amp up the flavors of a dish, taking a simple seared pork chop or baked chicken thigh to the next lev