Search results for
magazine roasted pork tenderloin with prune and ancho chile sauce
Filter Results
Sort By:
Articles
(213)
Cooking
Meet the new rich, tangy weeknight red sauce that combines two of our favorite noodle dishes.
Alex Beggs
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
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
Traditional romesco sauce gets updated with carrots—and paired with pork.
Rochelle Bilow
Cooking
Finally, a weeknight pork tenderloin recipe we can get behind.
Aliza Abarbanel
techniques
It’s also stuffed with garlicky Parmesan breadcrumbs, which you won’t be mad about.
Alyse Whitney
Cooking
Hoisin plus tomatillo salsa? It’s savory, tangy, and unexpectedly perfect.
Kendra Vaculin
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
Cooking
Deb Perelman
best-new-restaurants
Charleston chef Craig Deihl just wanted to cure some meat. Next thing he knew, he had one of the country's best sandwich shops.
Andrew Knowlton and Julia Kramer
Cooking
She may look plain, but she's got a chile kick
Cameron Berkman
Cooking
I love all winter braises, but this is the one I make all. the. time.
Emma Wartzman
promotions
An easy pork shoulder recipe that will make you the host with the most (the most pork).
Alyse Whitney
Culture
Because a snack plate is an acceptable dinner
MacKenzie Chung Fegan
Culture
Alex Beggs recaps the riveting week in the Bon Appétit Test Kitchen in her newsletter.
Alex Beggs
Where to eat
From gravy-soaked classics to delightful new spins, Chicago’s iconic Italian beef is alive and well. Here’s where to find the very best versions, according to a local.
Ximena N. Beltran Quan Kiu
Cooking
A-1 sauce on this steak? Blasphemy.
Bon Appétit
Cooking
Milk-braised pork sounds so wrong, but it’s so, so right.
Alex Beggs
Restaurants
Oiji Mi’s unforgettable chili lobster ramyun aims to challenge diners’ perceptions of Korean food.
Hana Asbrink
Cooking
The secret to a flavorful pan-fried noodle? Pork, mirin, and soy sauce.
Alex Delany