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magazine pork and lamb kebabs with dried apricots and onions
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
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(4.4)
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Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?
5.0
(4.87)
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We reimagined pork dumplings as a filling for juicy stuffed tomatoes.
4.3
(4.33)
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Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.
5.0
(5)
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All the oversized fun of a 6-foot deli sub, but with DIY bragging rights. Bonus: The pork shoulder can be made in advance.
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(5)
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Versatile dumpling wrappers eat like noodles when cooked in the hot broth.
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Is it really summer until you’ve sunk your teeth into a juicy pile of saucy pork on a warm bun?
4.3
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This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.
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With tender, shreddy meat and a dark crust made from toasted rice, fried onions, and garlic, this slow-cooked pork shoulder is food fit for a crowd.
5.0
(4.9)
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Bust out the cinnamon sticks for this simple, cozy one-pot braise—they’ll imbue the dish with a gentle warming flavor over 4 hours of hands-off cook time.
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(5)
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Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.
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4.0
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Articles
(219)
Cooking
Like coconut tempeh larb and mochi pancakes.
The Bon Appétit Staff
Culture
Check out what bloggers thought of our October issue's Lamb Tagine with Chickpeas and Apricots
Joanna Sciarrino
Culture
It also did the onion chips thing, the spicy lemonade thing, and the elote dip thing.
Alex Beggs
Restaurants
Parisian life is fueled by endless combinations of fire-grilled meat, crisp vegetables, and bright sauce folded into pliable bread. These versions are a cut above the rest.
Lindsey Tramuta
Culture
The Bon Appétit Test Kitchen
Cooking
And how to save your chops from dreaded dryness.
Meryl Rothstein
Videos
(322)
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Bon Appétit joins Lucas Sin at Sun Kwai Heung in Hong Kong to try their Chinese BBQ pork called Char Siu. This Cantonese dish is famous for its delicious smoky glaze and is a staple in Chinese cooking.
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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From a single pig to eight delicious creations–butcher John Ratliff of Ends Meat joins Bon Appétit to demonstrate the full transformation of pork through nose-to-tail butchery. Watch as one pig becomes bacon, hot dogs, dry-aged pork chops, ham, coppa, guanciale, salami, and terrine, through centuries-old techniques of curing, smoking, and fermentation.
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.
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Bon Appétit’s Brad Leone is back for episode 69 of It’s Alive and— quiet, kids! He’s pickling onions! Join Brad as he shows you how to pickle onions two different ways. “Perfect for whatever,” but he’s going to use them to top off his Italian sub. Welcome back to Brad’s kitchen for “It’s Alive: Home Video Edition: Episode 2.”
Get our recipe: Quick-Pickled Red Onions
Get our recipe: Quick-Pickled Red Onions
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Bon Appétit joins Egyptian pitmaster Kareem El-Ghayesh at KG BBQ in Austin, Texas, to see how their BBQ Pork Ribs are made. KG BBQ is one of Austin’s most exciting BBQ joints, transforming Texas barbecue by blending it with the flavors of the Middle East.