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magazine milk braised pork shoulder with semolina gnocchi
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techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
Milk-braised pork sounds so wrong, but it’s so, so right.
Alex Beggs
Cooking
Use simply spiced pork to make a lunch worth looking forward to.
Alyse Whitney
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
techniques
Cooking
Carve out a few hours to make chef Marc Vetri's fall-off-the-bone pork shoulder
Bon Appétit
Culture
Bon Appétit
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
test-kitchen
Follow these simple steps and you're on your way to the ultimate fall roast.
Hunter Lewis
Culture
Portland chef Jenn Louis came by the BA test kitchen to drop some serious Italian-dumpling knowledge on our plates
Sam Dean
Cooking
This do-ahead cocktail party appetizer gives you time to primp.
Bon Appétit
Cooking
The crowd always goes wild for this sweet-salty, fall-apart-tender roasted pork shoulder, and it's basically impossible to mess up.
Meryl Rothstein
Culture
Cooking
Since the steaks need to marinate overnight, start this easy recipe today and enjoy it for Sunday brunch.
Bon Appétit
Cooking
They're easy and time consuming.
Adam Rapoport
techniques
Light and pillowy dumplings, in half the time, every time. Seriously, you cannot screw these up
Chris Morocco
Cooking
Bon Appétit
Culture
Each month we ask you to Cook the Cover. We'll share them in a Facebook album, and feature our favorites here on The Feed.
Rachel Sanders
Culture
From beef tenderloin to venison, these showstopping centerpieces are holiday-worthy
Bon Appétit
Culture
Celebrate the beauty of slow-cooked, crispy-edged, meltingly rich carnitas.
Rick Martinez
promotions
An easy pork shoulder recipe that will make you the host with the most (the most pork).
Alyse Whitney