1,926 porc recipes

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Always popular sausage is homemade breakfast sausage patties seasoned with sage, thyme, allspice, nutmeg, and a little brown sugar and cayenne. No casings needed, just mix, shape, and freeze. You control exactly what goes in.

Try something new for dinner with this savory dish that is perfect for a romantic evening with your loved one.

Add some color to your food with this simple recipe that will have you licking your lips after every bite!

A delicious new type of chili that is savory down to the last spoonful.

Barbecue deviled eggs with chopped smoked pulled pork, Dijon, and hot sauce. A Southern twist on the classic picnic appetizer that turns leftover barbecue into a creamy, smoky party bite.

Stir fry pork with snow pea pods, mushrooms, bamboo shoots, and fish sauce over rice. A quick, light Asian pork tenderloin stir fry ready in 25 minutes.

Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.

Microwave ham loaf cooks in 25 minutes flat, no oven needed. Ground ham, veal, and pork bound with milk-soaked bread crumbs, glazed with brown-sugar mustard and basted in pineapple juice for sweet-savory snap.

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.

Here's an easy and hearty casserole that makes it easy to feed the Independence day crowd.

Three-meat meatloaf with ground pork, lamb, and veal bound with sour cream, oats, and a touch of cayenne. Rich, moist, and more flavorful than all-beef.

Italian meatball subs stuffed with mozzarella centers, simmered in pizza sauce, piled into hollowed French rolls, and broiled melty. A gameday or weeknight crowd favorite.

Teriyaki-glazed ribs pressure-cooked tender then grilled with a sticky brown sugar, soy sauce, ketchup, and hoisin marinade. Fall-off-the-bone ribs in a fraction of the time.

Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.

Sausage and beef party rye appetizers with melted Velveeta, oregano, and hot sauce. A make-ahead freezer appetizer that broils up bubbly and hot straight from the freezer.