Roasted Fennel, Egg, and Pancetta Panzanella
This salad is a surefire way to chase away the mid-winter blues.
Recipe: Roasted Fennel, Egg, and Pancetta Panzanella
Dates with Bacon
Sweet, salty, and altogether delicious. Try these easy appetizers at your next party.
Recipe: Dates with Bacon
Rosemary Garlic Pork Tenderloin
We cut the pork in half to speed the cooking time. If you'd rather grill the pork, feel free to leave it whole.
Recipe: Rosemary Garlic Pork Tenderloin
Easy Lettuce Cups
Think of the lettuce cup as the vehicle to get flavorful ground pork from the plate to your mouth. Who needs forks?
Recipe: Easy Lettuce Cups
Pork Chops with Mustard, Rosemary, and Capers
The mustard and capers make a delicious pan sauce for these quick pork chops.
Prosciutto-wrapped Pears
This appetizer is so simple and so delicious, you’ll be surprised that you didn’t think of it sooner.
Recipe: Prosciutto-wrapped Pears
Toasted Ham and Poppy Seed Sandwiches
Take your ham and cheese sandwich to the next level with this tasty version.
Get the recipe: Toasted Ham and Poppy Seed Sandwiches
Chinese Pork and Asparagus Soup
If asparagus isn’t in season, you can easily sub in boy choy or another Asian green.
Recipe: Chinese Pork and Asparagus Soup
Hawaiian Pork Burgers
For an even more authentic Hawaiian experience, try these with sweet rolls.
Recipe: Hawaiian Pork Burgers
Halibut Kebabs with Grilled Bread and Pancetta
The first time we had these, we almost fell off our chairs because of how incredibly delicious they are.
Avocados with Warm Bacon Parsley Vinaigrette
For a larger, more complete salad, serve this over leaves of butter lettuce. But from a flavor perspective, it's just fine as-is.
Thai Barbecued Pork
We loved the salty spice of these pork pieces served over rice. You could also use them in a banh mi sandwich.
Get the recipe: Thai Barbecued Pork
Moroccan Carrot and Chickpea Salad with Pork Chops
It’s all about textures here: crisp carrot slices, hearty pork and chickpeas, and delicate herbs. Make sure to use very fresh mint—it really makes a difference—and get the pan ripping hot before you add the chops; that’s what will give them their nice brown crust.