Pork & Ham

Time to switch up that same old pork and apple thing you’ve been doing for years. A bit of spice in the rub and some crisp fried sage leaves make this dinner exceptional. Not your ordinary chops.

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Grill. Boil. Microwave. Roast. Campfire. We’ve got all the best ways to cook your childhood fave right here.

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Dry-rubbed and slathered in sauce, these ribs are deeply flavored, lip-smackingly messy, and easier than you’d think to pull off at home.

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Sweet, tangy, and deliciously messy. Marinate ’em, grill ’em up, stack ’em on a platter, and prepare for everyone to be astounded.

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Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don’t call them difficult to make. So much easier to make than you’d ever imagine.

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A one-pot wonder of a small mountain of greens, caramelized onions, andouille sausage, and plenty of slurp-worthy pot liquor.

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Memphis style ribs are slathered with a spice rub made of paprika, chile, and black pepper and sloooooowly cooked until imbued with flavor. No barbecue sauce necessary.

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Made with the simplest, freshest tomato sauce ever, two types of mozzarella, and everyone’s favorite topping. And it’s made on a plain old baking sheet. No fancy pizza stone required.

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This came into existence when a line cook wondered what would happen if he put literally everything on a sandwich. Something spectacular ensued.

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“Simple.” “Sloppy and delicious.” “No-fuss.” ‘WOW!” That’s what folks are saying about this easy peasy, hands-off pulled pork.

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