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HEATHER JONES

The Sweet Life

According to the American Diabetes Association, in January 2011 8.3% of the United  States  population--or approximately 25.8 million children and adults--was diabetic.That is a pretty scary statistic.

One of the...

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Cookbooks

TEAM PROJECT FOODIE

Lights, Camera, Cookbook!

Combine the ongoing popularity of TV food shows with the ever-popular cookbook, and the result is a boatload of new books by TV chefs. While fans of the shows are bound...

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Foodie Talk

TEAM PROJECT FOODIE

Healthy but Tasty

Are you ringing in the New Year with a healthy lifestyle resolution?  While many will say healthy equates to not-tasty I disagree.  To me healthy means moderation and thinking...

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’Barbecued’ Baby Back Ribs

(Chuck’s Day Off, Episode: The Bro Show, Season: 1)

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’Cue the Pulled Pork

(Hungry Girl, Episode: Comfortably Yum, Season: 1)

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’Cue the Pulled Pork

(Food Network Specials, Episode: Cooking Channel: Hungry Girl (Comfortably Yum), Season: 1)

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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 Shanks With Fried Rice

(Chuck’s Day Off, Episode: The Cleaners, Season: 4)

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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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Agave-Glazed Pork Belly With Grilled Pineapple

(Bon Appétit, July, 2011)

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Agnolotti With Pork Ragù

(La Cucina Italiana, December, 2010)

agnolotti al ragù di maiale
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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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