Pork recipe collection

A very hearty vegetable with some surprising ingredients.

Fresh spinach salad tossed in a homemade curry vinaigrette with red wine vinegar, soy sauce, and dry mustard. Topped with crumbled bacon and sliced hard-boiled eggs.

Empanaditas are bite-sized pork turnovers stuffed with Monterey Jack, brown mustard, and red pepper flakes, baked until golden. Party-ready with salsa or chili sauce for dipping.

End-of-month vegetable soup made with whatever is in the fridge: cabbage, potatoes, carrots, celery, bacon ends, and a bouquet garni simmered in white wine. A frugal, flexible pantry-clearing soup.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

A cheesy chicken sandwich with bacon and avocados. Perfect for company brunch.

Fall corn chowder with bacon, potatoes, fresh corn, milk, and cream finished with thyme and parsley. Hearty harvest soup ready in 40 minutes.

Seared pork tenderloin roasted with bell peppers, zucchini, and onions in a rosemary white wine and apple juice sauce with red currant jelly. A gorgeous autumn dinner in one hour.

Authentic Chinese hot and sour soup with pork strips, dried lily buds, wood ear mushrooms, tofu, and silky egg ribbons. Restaurant-style takeout classic at home.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Farmer's strata: overnight breakfast casserole layered with bacon, ham, potato, cheddar, and a custard of eggs, milk, and mustard. Assemble the night before, bake in the morning.

Farmhouse asparagus pie with chicken, bacon, Swiss cheese, and Parmesan in a cream custard baked in a pie shell. A savory quiche-style dinner pie with spring asparagus spears.

A one-pot classic French farmer style meal. The layers of flavor are built up in one pot, a slow braise and top it off with mashed potatoes that are crisped under the broiler. YumO as Rachel Ray might say.

Similar to a more classic potato salad but instead of potatoes uses broccoli and cauliflower.

Fiddlehead quiche with foraged fern shoots, mushrooms, sharp cheddar, scallions, and crisp bacon in a flaky crust. A celebration of spring forest flavors.

Fiery Goan-style vindaloo with pork and beef simmered in freshly toasted ground spices, ginger, garlic and a sharp hit of vinegar. Slow-braised until the meat falls apart and the oil rises.