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!


Pork Ribs: Baby Back Ribs vs Spareribs

What’s the difference between baby back ribs and spareribs?


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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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.

Choucroute Garnie with smoked sausage

This dish may remind you of German fare, but it has a long French tradition. Choucroute Garnie with smoked sausage is essentially sauerkraut with kielbasa and potatoes, plus a few extra elements for color and flavor.

Pork Wellingtons with apple brandy beurre blanc

These Pork Wellingtons slightly veer from tradition. Pork tenderloin, apples, onions, and thyme unite in a flavor-packed filling. Prosciutto wraps things up (literally) before bundling in mustard-coated puff pastry. And if that doesn’t sound tasty enough, the Apple Brandy Beurre Blanc is the epitome of sauces. But beware — you might find yourself “sampling” the scrumptious sauce by the spoonful before the Wellingtons are even done.

Potato Leek Soup

Potato Leek Soup is a pure delight, yet shockingly easy to make; perfect for any weeknight, but fancy enough for company. You won’t feel weighed down, but every bite of this soup leaves you satisfied and wanting more.