Happy National Bacon Day! 21 Recipes Starring Bacon Front And Center

But every day is National Bacon Day. So...bacon!
Aug 31, 2013 10:00 am

Happy National Bacon Day, friends! Take this hallowed occasion to eat all the bacon you want (not a typo) and spread bacon's good word to all of vegankind in the hope that they just convert back a little bit. Just for bacon. Even just today. Regardless, we'll be chowing down on all manners of pig candy. Ever had a bacon hangover? We'll let you know what it feels like tomorrow.   

Pork With Peaches And Mustard Recipe

Meat and stone fruits make a killer combo
Aug 28, 2013 4:00 pm
Photo: Ted Axelrod

Know what's fun? Tweed jackets and gin and tonics. Know what's even more fun? Justifying both with The Preppy Cookbook, a fun little tome of homestyle classics, party snacks, better bar food and the cocktails you need to know how to make if you're going to wear that ascot all over the place. Trade in your pork's applesauce for fresh, sweet, mustard-spiked peaches for an instant summer hit. 

Revealed: Dinosaur Bar-B-Que Top-Secret Pulled Pork Recipe And Smoking Process

Pulled pork at home, via the famed BBQ pit
Jun 26, 2013 3:01 pm
dino bbq pulled pork slider

We're excited to welcome Dinosaur Bar-B-Que to Brooklyn! We hit the opening last week (hard) and by a stroke of luck obtained chef/owner John Stage's recipe for Dino's legendary barbecue pulled pork. We would know, we had about nine of these sliders. This is the pulled pork recipe you've been waiting for. 

Tomorrow We Will Make Pulled Pork Sliders With John Stage Live On The Internet

Watch our G+ Hangout today for another easy meal
Jun 26, 2013 1:46 pm

We've been stoked about our partnership with Google+ that has had us host a number of On-Air Hangouts. Oh, hey, here we are making pasta with ABC Kitchen chef Dan Kluger. On tomorrow's Hangout, famed Upstate New York pit master John Stage of Dinosaur Bar-B-Que will be joining us along with DJ Mick Boogie, who apparently is a serious bbq head. 

20 Reasons To Pick Up The Knife And Pork

Braised, barbecued, chopped, grilled, roasted. Yes!
Jun 25, 2013 11:01 am

At Food Republic, we’re in praise of pork as the protein for the summer. Why? Diversity. You all know about barbecue baby back ribs. And pork belly. It’s the old kale and the original Cronut. But pork has got range.

8 Ideas For Dinner Tonight: Prosciutto

Straight-up or crispy, we love Italian cured ham
Jun 20, 2013 12:01 pm

A little cured ham never hurt a meat-lover, are we right? The addition of a few slices of this Italian pork candy (think fruit roll-ups) to a meal can turn a decently solid spread into a restaurant-quality affair. Break out the prosciutto for dinner tonight and add a classy touch to the whole meal — here are our 8 favorite recipes. 



        How (And Why) To Make A Bacon Weave

        Bacon blanketry 101: how to drape food in pork
        Jun 13, 2013 2:31 pm

        Bacon weave! That's right, if you have a kitchen, you can create a woven "blanket" of raw pig candy, drape it over meatloaf, a chicken or turkey or anything else within reason that needs roasting. Here's how to do it. 

        Sam Edwards Tells Us How Virginia Peanuts Are Key To His Legendary Ham

        Curemaster uses methods developed in the 1700s
        Jun 12, 2013 2:01 pm

        If you're a prosciutto snob or smuggle Ibèrico in your checked bag, domestic country ham is the next haute thing to add to the charcuterie board. And Sam Edwards is the man who makes it.


        Follow Food Republic

        Vietnamese noodle soup, it’s what’s for breakfast
        Six simple steps to spicy, juicy beef for tacos
        The first episode of Food Club does not disappoint
        Sweet and salty rolls for superb sandwiches
        And if this guy says it, you'd better believe it
        About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
        © 2013 Food Republic. All rights reserved.