Pork recipes

Crispy deep-fried mushrooms stuffed with savory pork, water chestnuts, and vegetables. These Chinese appetizers are golden and crunchy, perfect for parties. Makes 24.

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

This fresh strawberry tart is a winner at any occasion, the fresh strawberries are arranged on top of the creamy and citrus mascarpone cheese that is spread in the buttery and flakey baked shell, after that, we have a port glaze over the strawberries. Give your palate a super luxury enjoyment.

Roast duck with a port wine cranberry sauce made from the pan drippings, orange juice, and brown sugar. Lemon-rubbed and roasted until the skin is shatteringly crisp.

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.

Elegant apple pie with port wine filling and sharp cheddar pastry crust. Apples simmer in port, apple juice, and lemon zest until just tender. Lattice top shows off the ruby-tinted filling.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.

Sophisticated apple pie with sharp cheddar cheese baked right into the crust. The filling simmers apples in port wine, apple juice, and lemon zest. Lattice top for elegant presentation.

Rich cheddar beer soup made with Vermont cheddar, sharp New York cheese, beef stock, and a full bottle of beer. Roux-thickened with celery, leeks, and carrots.

A buttery ginger pound cake baked in a ring mold, splashed with rum, and crowned with a garland of poached pears, candied orange peel, and grapes glazed in apple jelly. A showpiece holiday dessert.

Port wine and cheese bread made in a bread machine with sharp cheddar spread and Parmesan. A savory yeast loaf with a subtle boozy warmth you can taste in every slice.

Apple-cheese soup blends tart Granny Smith apples, sharp aged cheddar, and a splash of port into a silky strained bowl finished with crisp bacon. A savory-sweet starter with real depth.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

Fresh gingerbread cake paired with whole pears poached in ruby port with ginger, cinnamon, and vanilla. Served with ginger-scented whipped cream for an elegant holiday dessert plate.