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Articles

FOODIE PAM

What's Cooking September, 2010

Whether you still have a bounty of tomatoes and zucchini, you're looking for back to school lunches and treats, or you're itching to get into fall cooking, this month's...

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Cookbooks

HEATHER JONES

Summer's End Foodie Reading List

Fall is officially right around the corner, but there's still a few beach days left and plenty of time to sink your teeth into these great foodie reads.

Spoon...

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From the Chef

SOPHIA MARKOULAKIS

In Season: Grapes

When I was pregnant with my first child I had a serious craving for grapes. So much so that my doctor ordered me to stop eating so many. I...

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Cookbooks

PEGGY FALLON

Style with Substance

When I leaped at the opportunity to review Donatella Cooks, I took a little flack here at Project Foodie headquarters. Those not familiar with the über successful restaurateur and...

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ChefLife

FOODIE PAM

Brewmaster Kirk Hillyard

Home brewed beer is a surging hobby - at least among some of my friends who spend lots of time brewing and enjoying the results.  But how often do...

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"Da Pork Chop"

(Food Network Specials, Episode: Touchdown Tables, Season: 1)

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"Stick To Your Ribs"

(Dinner: Impossible, Episode: Crossword Puzzle Crisis, Season: 6)

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"Stuffed" Pork Chops With Sausage And Apricots

(30 Minute Meals, Episode: 30-Minute New Beginnings, Season: 5)

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1+1+4+4 Pork Chops

(Washington Post, April, 2003)

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1990 Pork Medaillons In Mustard Sauce

(Southern Living, February, 2000)

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5-Vegetable Fried Rice With 5-Spice Pork

(Every Day with Rachael Ray, November, 2006)

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Corn Flakes® Encrusted Pork Cutlet Sandwich on a Buttermilk Biscuit

(The Next Food Network Star, Episode: Secret Supper Club, Season: 6)

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A Small Roast Pork Tenderloin

(Washington Post, November, 2009)

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Achiote-and-Orange Pulled Pork

(Sunset, June, 2007)

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Achiote-rubbed Roast Pork Loin

(Coastal Living, April, 2007)

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Adam's Baby Back Ribs With Apricot Bbq Glaze

(Every Day with Rachael Ray, September, 2008)

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Adobado Pork Tenderloin

(Cooking Light, May, 1999)

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Adobo Grilled Pork Tacos With Cucumber-Radish Salsa

(Southern Living, September, 2001)

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Adobo Pork & Potato Packets

(EatingWell, June/July, 2005)

To make these packets, slice the potatoes very thinly, no thicker than 1/8 inch. Use a mandoline or the 2 mm slicing blade on a food processor - or cut them slowly with a very sharp knife.
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Adobo Pork Sandwiches With Rosemary-Garlic Mayonnaise

(Southern Living, September, 2001)

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Adobo Pork Tenderloin

(Cooking Light, January, 2002)

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Adobo Pork With Rice

(Boston Globe, March, 2010)

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Adobo-Marinated Pork Tenderloin with Grilled-Pineapple Salsa

(Cooking Light, September, 1999)

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Agustine’s Beer & Tequila Carnitas

(EatingWell, May/June, 2010)

These pork carnitas have a little more flair and much less fat than the traditional deep-fried versions common to Mexican cuisine. Beer and dark tequila give them a very special flavor. Use leftover carnitas to make burritos, sandwiches or quesadillas.
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Alabama Pulled Pork Sandwiches with White Barbecue Sauce

(Cooking Light, December, 2007)

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Albondigas In Chipotle Tomato Sauce

(Party Line With The Hearty Boys, Episode: Small Plate, Big Crowd, Season: 2)

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Ale-Sauced Pork Ribs And Vegetables

(Monterey County Herald, October, 2008)

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Ale-Sauced Pork Ribs and Vegetables

(Better Homes & Gardens, October, 2008)

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Alentejo Pork With Chorizo And Mussels

(Every Day with Rachael Ray, December/January, 2008)

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All Day Pork Loin Chili

(Party Line With The Hearty Boys, Episode: Game Day Gathering, Season: 2)

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