Corn and Bacon Chowder

This recipe is from page 219 of the October 2001 issue of Bon Appetit magazine. It is simple to make and very tasty. The recipe makes 6 servings.     Corn and Bacon Chowder 1/2 pound (about 8 slices) bacon, coarsely chopped 1 (6-ounce) russet potato, peeled, cut into 1/2-inch pieces 1 cup chopped onion … Continue reading

Spicy Haitian Pork

This recipe is modified slightly from the July 2010 issue of Food and Wine magazine. It is wonderful. It makes 6 servings.       Spicy Haitian Pork 4 garlic cloves, coarsely chopped 3 scallions, coarsely chopped 2 teaspoons thyme leaves 1 teaspoon freshly ground black pepper 1 or 2 Scotch bonnet chiles, coarsely chopped 1 … Continue reading

Asian Braised Pork

This recipe is from the April 2011 issue of Woman’s Day magazine. It is really good. It makes 4 generous servings.               Asian Braised Pork 1/4 cup low-sodium soy sauce 1/2 teaspoon ground allspice 1/4 teaspoon crushed red pepper 1/4 cup, plus 1 tablespoon brown sugar 1 (2-inch) piece fresh … Continue reading

Penne with Spicy Calabrese-Style Pork Ragu

This recipe is slightly adapted from page 72 of the February 2013 issue of Bon Appetit magazine. It is time-consuming, but worth it. It makes 6 servings.             Penne with Spicy Calabrese-Style Pork Ragu 1 medium onion, quartered 1 carrot, peeled, cut into 1″ pieces 1 celery stalk, cut into 1″ … Continue reading

Ginger-Infused Pork with Fresh Barbecue Sauce

The recipe is easy to throw together. It is modified from the recipe on page 72 of the November/December 2012 issue of Clean Eating magazine. I served it with roasted potatoes. It makes 6 servings.       Ginger-Infused Pork with Fresh Barbecue Sauce 1 teaspoon olive oil 1 1/2 pounds trimmed lean pork shoulder … Continue reading