¾ cup whole milk 3 slices white bread, crusts removed 6 ounces Valley Shepherd Califon Tomme, Cato Corner Dutch Farmstead or other mild and buttery Gouda-style cheese 1½ cups loosely packed fresh parsley leaves, finely minced ¾ cup finely minced onion 2 large eggs 2 teaspoons salt ½ teaspoon ground white pepper ¼ teaspoon . . . → Read More: Finnish Meatballs
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Pork Butt: 1 whole bone-in pork butt or picnic ham (8 to 10 pounds) 1 cup white sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar Ginger-Scallion Sauce: 2½ cups thinly sliced scallions, both green and white parts ½ cup peeled, minced fresh ginger ¼ cup neutral oil . . . → Read More: Momofuku Bo Ssam 2 1/2 -3 lb rolled pork roast Fresh thyme Salt and pepper 2 red onions, sliced 3 garlic cloves, sliced 2 tbsp olive oil 2 tbsp butter 6 figs quartered 1 cup port 1 1/2 cups chicken broth 3 tbsp creme fraiche Season the roast with salt, pepper and thyme. Sweat the onions . . . → Read More: Pork Roast with Figs 2 tablespoons all-purpose flour 1 teaspoon ground cumin kosher salt and black pepper 12 pork cutlets (about 1 1/2 pounds) 1 tablespoon canola oil 1 tablespoon butter 2 small Granny Smith apples, halved 1/2 cup low-sodium chicken broth 2 tablespoons white wine vinegar 1/4 cup fresh flat-leaf parsley, chopped 2 tablespoons whole-grain mustard . . . → Read More: Pork with Apples Chicken Scaloppine al Limone About 1 1/2 pounds boneless chicken thighs Salt and black pepper 1 cup all-purpose flour, or more as needed 11/2 cups fresh bread crumbs, or more as needed 3 eggs 2 tablespoons extra virgin olive oil, plus more as needed 3 tablespoons butter, plus more as needed 1/4 cup . . . → Read More: Basics: Bittman’s Paillards 10 Ways 3 pounds boneless pork loin, tied at 2-inch intervals 2 tablespoons olive oil 1 1/2 teaspoons ground cumin Coarse salt and ground pepper 1/2 cup fresh orange juice (from 1 large orange) 1/4 cup white-wine vinegar 2 tablespoons orange marmalade 2 tablespoons chopped fresh cilantro Preheat oven to 400 degrees. Pat pork dry with . . . → Read More: Pork Loin with Orange and Cumin 1 cup coarsely chopped fresh cilantro 1/2 cup minced shallots 6 tablespoons fresh lime juice 1/4 cup vegetable oil 2 small pork tenderloins, aiming for about 2 pounds 1/2 pound fresh cherries, stemmed, pitted, halved 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise 1 tablespoon extra-virgin olive oil Kosher salt . . . → Read More: Pork Tenderloin with Cherry and Chile Salsa 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 ½ teaspoons all-purpose flour, divided 1 tablespoon peanut oil 4 thick pork chops, about 1 ¼-inch-thick 1 ¼ cups Vidalia onions, thinly sliced, from about 1 large onion 1 cup Bartlett pears, peeled, cored, trimmed, and diced, from about 2 large pears 2 . . . → Read More: Pork Chops with Pear and Vidalia Onion Pan Sauce |
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