pork

The Meat Hook's Pork-Tacular Country Pâté Recipe

Pick up the Meat Hook Meat Book and get grinding
May 29, 2014 2:30 pm

If you're ready to take on the wide world of home butchering, make sure you have The Meat Hook Meat Book at hand. Tom Mylan, co-owner and executive chef at the Brooklyn sustainable butcher shop, along with "food photography's journeyman" Michael Harlan Turkell wrote this formidable tome that's equal parts butchery handbook and recipes for that which you just butchered, all by yourself. Ready to play with your food? It's time to make rustic country pork pâté like the pros.  

Smoked Pork Loin With Blackberry Chutney Recipe

Pair smoky pork with a spicy blackberry chutney
May 22, 2014 3:00 pm
Photo: Angie Mosier

World-renowned pro pitmaster and chef Melissa Cookston's new cookbook, Smokin' in the Boys' Room, is exactly what you need to freshen up your grilling repertoire before prime season hits. She's a 3-time world champion, you know. From the cuts of meat you want to eat to sides, marinades and her own time-tested techniques, don't break out the barbecue before digging into this book. Try this smoky, fruit-spiked pork loin on for size.

Shu Mai-Style Burgers Recipe

Try out shrimp and pork burgers on the grill
May 15, 2014 3:00 pm
Photo: The New York Times

We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we're crazy about this shu mai-inspired burger from Mark Bittman's The Minimalist For The Grill: Burgers Beyond The Basic.

Grilled Pork T-Bones With BBQ Butter Recipe

Beef's not the only one invited to the T-bone party
May 1, 2014 12:30 pm
Photo: Angie Mosier

World-renowned pro pitmaster and chef Melissa Cookston's new cookbook, Smokin' in the Boys' Room, is exactly what you need to freshen up your grilling repertoire before prime season hits. She's a 3-time world champion, you know. From the cuts of meat you want to eat to sides, marinades and her own time-tested techniques, don't break out the barbecue before digging into this book. Ever had a pork T-bone? 

Schnitzel And Biscuits With Bratwurst Gravy Recipe

A hearty spin on comfort food from Germany
Apr 24, 2014 11:00 am

Attention, Bostonians who love German food: your new brunch spot is Somerville eatery BRONWYN. Their crispy schnitzel and biscuits is a far cry from your every day sausage and gravy preparation. There's fried veal cutlets involved, for one, and blütig maras for another. That's German for Bloody Mary, of course. Saddle up to a table and bring your appetite: there are no small portions when it comes to Deutsch Lebensmittel.

Roasted Pork Tenderloin With Chipotle Sauce Recipe

Go lean with a spicy glazed pork tenderloin recipe
Mar 18, 2014 12:00 pm

Tucson, Arizona's Miraval Resort is a rare haven where natural beauty and excellent cuisine meet. Their roasted pork tenderloin with sweet, tangy chipotle barbecue sauce strikes the rare balance between meaty perfection and a light, healthy meal.

Rigatoni With Sunday Night Ragu Recipe

Andrew Carmellini shares grandma's favorite sauce
Feb 14, 2014 1:00 pm
Photo: Quentin Bacon

While Andrew Carmellini is renowned for his Italian cuisine, his second cookbook, American Flavor, focuses on the diversity of cuisine across the country. From the barbecue in his native Cleveland to the comfort food at his family's dinner table, American Flavor is a good reminder to always expand your repertoire. This exceptionally meaty sauce, after the jump.

Feijoada Fritters With Collard Greens Recipe

Brazil's national dish, now in tasty fritter form!
Feb 5, 2014 4:00 pm
Photo: Kate Sears

Don't let the World Cup sneak up on you without a few recipes from My Rio de Janiero, by renowned cook and author Leticia Moreinos Schwartz. A follow-up to her first book, The Brazilian Kitchen, My Rio de Janiero explores the city's diverse cuisine by neighborhood. Check out her riff on the national dish of feijoada, a bean and meat stew. 

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