Articles
Making Bacon From Scratch
If you've ever wanted to learn how to make the King of Meats right in your own kitchen, you've come to the right place. Making bacon really couldn't be any simpler!
Tips
Pork Ribs: Baby Back Ribs vs Spareribs
What’s the difference between baby back ribs and spareribs?
How-To's
How to Make a Stuffed Pork Loin
Have you always loved the look of a rolled pork loin roast but weren’t sure how to make one? Do you love pork, ham, salami, and gooey cheese? If you answered “yes” to either of these questions, this article is for you. You’ll learn how to butterfly, stuff, and roll the pork roast of your dreams.
All About Pork Ribs and How To Smoke and Grill Them
Learn all about buying and trimming pork ribs — baby backs and spareribs. A simple rub and sauce is all your ribs need (check out our recipe for Spicy Dry Rubbed and Grilled Spareribs with bock barbecue sauce).
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Recipes
Fig-Glazed Pork and Okra Kabobs
For those looking to think outside the box, the flavorful combination of sweet fig preserves with tangy pork and crisp okra on these easy-to-grill kabobs will be a unique crowd-pleaser.
Eggs, Sausage, and Grits Casserole
This rich, savory Eggs, Sausage, and Grits Casserole is sure to be a crowd-pleaser and has plenty of protein to keep you full all morning.
Vietnamese Pork Skewers with sweet & sour sauce
Ground pork is easy to form into these Vietnamese Pork Skewers, and a sweet & sour sauce makes this grilled appetizer one that will surely please the crowd.
Pork Picadillo with rice and cilantro
Picadillo is a traditional dish in many Latin American countries and the Philippines. Its name comes from the Spanish word picar, meaning "to mince." Picadillo flavorings, add-ins, and proteins (or not) vary by region. This one doesn’t take a firm regional skew, but what it does is deliver amazing flavor.
Laing with collards, kale, & chard
There’s no claim of authenticity here. Laing (or liang) is a Filipino stew of taro leaves and coconut milk, but in the States taro leaves are hard to come by. Instead, collards, kale, and other leathery greens fit the bill.
This Laing is a trifecta of nutrient-rich collard greens, Tuscan kale, and Swiss chard. Collards and its cousin kale are related to cabbage. Chard is related to beets (beet greens would work in this recipe, too). Collards peak season is January through April. Tusca…
Ham Cutlets with savory ketchup
Cutlets of any kind are crunchy comfort and ham cutlets are no exception, especially zhuzhed up with everything bagel seasoning.
English-Style Ham and Potato Cakes with capers
Crispy potatoes dotted with ham are ideally suited to breakfast, but these English-Style Ham and Potato Cakes with capers are not exclusive to mornings by any means.
Grilled Ham, Swiss, & Pineapple Sliders with garlic butter
These Grilled Ham, Swiss, & Pineapple Sliders present a challenge: try not to eat more than three of these addictive, two-bite sandwiches drenched in garlic butter at once!
Ham & Arugula Salad with tangerine vinaigrette
Sweet tangerine, salty ham, and peppery arugula unite in this easy-to-eat salad that's perfect for your leftover holiday ham.
Kielbasa and Cannellini Sauté
German-inspired Kielbasa and Cannellini Sauté comes together quickly on the stove top for a hearty dinner. Hard to believe a healthy dish with this much flavor comes together in just 30 minutes.
Muffaletta Casserole with olive brine vinaigrette
Muffaletta Casserole with olive brine vinaigrette is a New Orleans-inspired mash-up. The specialty cold cut, muffaletta, is reimagined with a briny olive vinaigrette, giardiniera, and toasty focaccia. The flavor combo is as big as ole man river itself.
Parisian Tartines with ham & spinach
It doesn't get much easier — or more satisfying! — than this. Tartines with ham & spinach make a perfect lunch or appetizer, or pair them with a simple soup for a svelte Parisian dinner.