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Thursday, December 2, 2021

Rustic, Family-Style Pork with Red Sauce

This is a fabulous way to feed a crowd on a budget. Pork shoulder is a tough cut of meat, so it's generally on the cheaper side. (In fact, this is the same cut of...

Toasted Pecan Rice Pilaf

This is a quick and easy rice dish you can whip together on a weeknight in short time. It's packed with buttery, toasted pecans and bits of fried ham. A fresh bay leaf and pinch...

Rib of the Week: The Angry Chef’s Maple-Asian Fusion Pork Ribs

I've said it before: My husband can work absolute magic with the barbecue. When he made these mouthwatering pork loin chops for us the other night, I asked him if he could do something similar...

Smokey Black Bean Soup with Orange & Cilantro

It's been freezing here in Boston for the last week or so, which has put me in serious comfort-food mode. I've had a few days off, and have been able to flit in and out...

Rib of the Week: Fig & Ginger Glazed Pork Ribs

You all know that I'm one of those folks who loves pork and fruit together. Now, you have to like figgy-flavored things for this one to work. But man, if you do...the combination is absolutely...

Panko-Crusted Thin-Cut Pork Chops

OK, so this isn't diet food. This is a fried pork chop. And it's just about one of the best things I've had in a long time. These pork chops are dipped in a mixture...

Rustic Cranberry Bacon Chutney with Rosemary and Port

This stuff is so good, it's evil. It's smokey and sweet. It's dotted with bits of bacon and rosemary. It's bursting with unexpected orange flavor that's followed by a refreshing tartness from the cranberries. I could...

Rib of the Week: Fiery Red Currant Ribs

I love hot and spicy food. (You know, the kind that makes your nose sweat just the tiniest bit?) Wasabi. Chili peppers. Lots of ginger. You name it, chances are it's on my list. These ribs combine...

Rib of the Week: Cranberry Sage Pork Ribs with Whiskey Butter

There's nothing like coating something in butter. I know it's not the healthiest thing in the world, but man, is it good. For this dish, meaty, country-style pork ribs get frosted with a pungent whiskey...

Rib of the Week: Pork Spare Ribs with Cocoa Spice Rub

These ribs borrow heavily from Mexican mole—that dark, rich concoction of onion, garlic, several different kinds of chili peppers topped off with a good dose of chocolate. You usually see it served most with...