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magazine holiday pork posole
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If you’ve never made posole, this is a good starter recipe.
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Posole is one of the tastiest, prettiest one-pot dishes on earth. Make ahead and all that’s left to do is ice some beers and set out all the toppings.
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The lighter, herbier counterpart to porky posole rojo, this brothy stew was made for crisp autumn nights.
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Equal parts savory and bright, this Cuban holiday classic featuring versatile mojo sauce is a sure-fire crowd-pleaser.
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Everyone’s favorite pigs in a blanket goes Chicago-style, complete with celery salt, poppy seeds, and a cheeky cornichon.
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A jar of orange marmalade and a few sprigs of fresh rosemary pack a ton of wintry flavor into this celebratory meaty centerpiece.
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Culture
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This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.
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Barbecue god Aaron Franklin and his team came up with the recipe for this sticky-sweet pork shoulder you’ll want to make all summer.
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A big hunk of protein is definitely the way to go.
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If you don’t have a stand mixer, shred the cooked meat with two forks and then mix it vigorously with a wooden spoon to combine with the other ingredients. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.
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Lifestyle
An excerpt from the annals of culinary jurisprudence! What could be more exciting?!
Sam Dean
Cooking
Not into giving cookies for the holidays? Give pork instead.
Amiel Stanek
Culture
You can order a beautiful holiday dinner, and no, we don't mean from the pizza place down the street.
Ashlea Halpern
promotions
There is no greater celebration of the porcine muse than Cochon 555, a traveling snout-to-tail cooking competition in its third season.
Jason Kessler
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
Tori Ritchie
Videos
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“The po’boy’s important to the city of New Orleans because New Orleans made it.” Today Bon Appétit spends the day with Justin Kennedy, general manager of Parkway Bakery and Tavern in New Orleans, preparing to serve the city’s famous poor boy (po’boy) sandwiches.
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Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. Forget about platters. Forget about, like, toothpicks. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it. Put that ham on a big wooden board, provide a blade with which to slice it, and a vehicle with which to devour it .Then watch your guests turn into a pack of wolves, leaving you with just a bone…and the memory of the best holiday party ever.
Read more: Our Best Baked Ham Recipes for Every Pork-Loving Occasion
Read more: Our Best Baked Ham Recipes for Every Pork-Loving Occasion
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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Produced by Bon Appétit with Campbell's® | Join Rick Martinez as he makes Turkey Stuffed Poblanos. These savory, creamy poblanos are paking heat from the fresh chorizo and jalapeño. To counterbalance, he brings in a cooling cream sauce, hominy and dried cranberries. It's the perfect Mexican twist on traditional holiday ingredients!
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Roasts for the holidays
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Rick Martinez is back in the Test Kitchen to make double-pork carnitas with corn tortillas and green pico de gallo. That's right, these carnitas use two kinds of pork (shoulder and belly) because one is definitely not enough.
Check out the recipe here: https://weightloss-tricks.today/entertaining-style/parties/article/carnitas-party%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">