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magazine pork chops with leeks in mustard sauce
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Cooking
Like onions or scallions, raw leeks upgrade sandwiches, soups, and more.
Aleksandra Crapanzano
Cooking
It’s twice as delicious and half as expensive as any pork chop you have had or ever will have.
Amiel Stanek
Cooking
I thought pork chops were a dry, sad, never-make-at-home dish. This recipe changed my mind.
Alyse Whitney
Cooking
This year, I’m thankful for all the bright, zippy vinegar cutting through the usual spread of starches.
Emily Schultz
Culture
Everyone in my family loved these garlic-miso pork chops from the June issue, and that's really saying something.
Chris Hall
Cooking
Time to practice.
Team Basically
techniques
Get Chef Daniel Angerer's easy breezy basic mustard recipe.
Julia Bainbridge
Cooking
If you've ever dreamed of stuffing a Cinnabon with pulled pork (and honestly, who hasn't?), your mind is about to be blown
Danielle Walsh
Cooking
Here's how to buy, store, and cook with leeks, in season in October.
Rochelle Bilow
Culture
Here are 5 ideas for cooking with the sweet, mild-flavored leek.
Diane Chang
promotions
You skipped the pork and the apple cake in favor of this simple recipe from the Beekman Heirloom Cookbook. Here's the recipe.
Julia Bainbridge
Cooking
Their spicy-hot flavor makes mustard greens one of our favorite springtime vegetables. Here's how to buy, store, and cook with mustard greens, in season in April.
Rochelle Bilow
Restaurants
Chicharron. Ribs. Loin. Belly. All on the same piece of meat.
Andre Gomez
techniques
Peach mustard and pork loin make for a memorable supper.
Rochelle Bilow
Cooking
Now that I know this trick, I'll never go back.
Sarah Jampel
Cooking
Are the bottles and jars lining your refrigerator door more half-empty than half-full? It's time to do some cleanup.
Christina Chaey
Cooking
And how to save your chops from dreaded dryness.
Meryl Rothstein
Culture
No, Siree. So here's a recipe for ribs.
Julia Bainbridge
Cooking
If you can't find treviso, just use a small head of round radicchio.
Bon Appétit
Shopping
Whether you prefer your sauce from Texas, the Carolinas, or Japan, we’ve got a pick for you.
Megan Wahn
Culture
The Bon Appétit Test Kitchen
Culture
I rarely cook pork. I'm intimidated by the over-the-top treatment it gets in my favorite restaurants. But this recipe is accessible for the home cook and very, very tasty.
Bridget Moloney
Cooking
Amy Albert