These pork sausage burgers from Wishbone Kitchen are the ultimate cookout upgrade. Seasoned with Calabrian chiles, fennel, and garlic, they channel the flavors of sausage and peppers, stacked on Italian rolls with creamy Calabrian-lemon aioli, provolone, jammy peppers, and crisp shaved fennel. One bite, and you’re obsessed.
James Park’s Fiery Meatballs combine Italian tradition with Asian flavors like chili crisp, gochujang, and soy sauce. These pork and beef meatballs, packed with mozzarella, basil, and onions, can be easily baked instead of pan-seared for a delicious dinner.
A flavorful Caribbean roast pork recipe from Jubilee cookbook features a spice-rubbed pork shoulder stuffed with garlic, slow-roasted for tenderness, and finished with a glossy rum-lime brown sugar glaze.
This Pork Spare Rib Soup combines the three Korean mother jangs with tender spare ribs, potatoes, and bok choy. The hour-long simmer yields fall-off-the-bone meat and a savory broth, topped with fresh aromatics and served over rice.
For this easy dish, the chops are quickly browned in a pan and set aside. Then cider vinegar, hard cider, horseradish, and cayenne are added and cooked down to create a sweet and spicy glaze. The chops are returned to the pan, coated with the glaze and cooked through before finishing with a shower of chopped dill.
After this week, all I’ve been craving is comfort food. I’ve been eyeing Dan Pelosi’s Gigantic Meatballs and Marinara recipe for years, wondering if I’d enjoy the addition of raisins and mint (two things I’m only slowly learning to like in food). I finally channeled my inner Bimpy and gave these behemoths a shot … all I can say is YUM!
During the VERY brief moment that wild Maine blueberries were available last month, I seized the opportunity to attempt as many recipes as possible! I can never resist a savory blueberry recipe so I needed to try Melissa Chaiken’s Seared Pork Chops with Wild Blueberry Mostarda from Downeast Magazine!
Toni Tipton Martin’s Jamaican Jerk Ribs with Pineapple-Mango Salsa, inspired by Kelis, offers a perfect blend of spicy and sweet flavors. The ribs feature a jerk dry rub and Scotch bonnet-infused sauce, complemented by a refreshing pineapple-mango salsa. A mouthwatering dish for any occasion.