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Beignets: French Donuts from Paris to Provence

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Braised Bacon, Pomegranate, and Pine Nut Relish

(Bon Appétit, January, 2005)

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Creamy Bacon Dip

(Cooking Light, October, 1998)

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Porcini and Bacon Sauce

(Bon Appétit, December, 2005)

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Slow-Roasted Pork Shoulder With Cherry Sauce

(Cooks Illustrated, September/October, 2010)

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Slow-Roasted Pork Shoulder With Peach Sauce

(Cooks Illustrated, September/October, 2010)

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Spiced Rhubarb Chutney for Roast Pork

(La Cucina Italiana, June, 2011)

salsa agropiccante di rabarbaro per arrosti
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Wood-Roasted Red Pepper Wine Sauce

(Wood-Fired Cooking by Mary Karlin, 2009)

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