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magazine pork roast with braised collard greens creamy polenta and pan jus
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Cooking
They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
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
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
On this episode of Dinner SOS, Chris and barbecue experts Dave Yasuda and Tuffy Stone share how to prepare the most tender of barbecue meats
Bon Appétit Staff & Contributors
Cooking
From bourbon-sloshed short ribs to cider-simmered pork chops.
Inés Anguiano
Cooking
Use simply spiced pork to make a lunch worth looking forward to.
Alyse Whitney
Restaurants
Emily Schultz
techniques
After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops.
Christina Chaey
test-kitchen
Follow these simple steps and you're on your way to the ultimate fall roast.
Hunter Lewis
Cooking
This party-friendly pork with potatoes, leeks, and kale is an entire holiday feast in a pan.
Alex Beggs
techniques
It's not just for bacon. Learn how to perfectly cook this rich cut of meat
Hunter Lewis
Culture
Culture
An invitation to readers to cook the Cider-Brined Pork from our October 2013 cover—and submit their photos to BonAppetit.com
Joanna Sciarrino
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
techniques
Hold off on the holly sprigs. The only centerpiece your table needs is this showstopping crown roast of pork that's fit for a queen—and a crowd.
Claire Saffitz
Cooking
Introducing: epic garlic bread, juicy pork cutlets, Creamsicle-inspired sundaes, and more inspiration for your weeknight dinners.
Claire Saffitz
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
techniques
There's no better way to cook chicken, fish, or meat than pan-roasting, so break out your cast-iron pan and basting spoon, and get ready to learn
Culture
From beef tenderloin to venison, these showstopping centerpieces are holiday-worthy
Bon Appétit
Cooking
Braising is the easiest way to turn cheap cuts of meat into epic feasts—and these are our all time favorites.
Alex Delany
Culture
In our "What People Are Cooking" column, see how our recipes turned out in other cooks' kitchens. Every week we choose a dish that several food bloggers made and feature it here with photos and links.
Guest2
Cooking
Carve out a few hours to make chef Marc Vetri's fall-off-the-bone pork shoulder
Bon Appétit