Recipes
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Obe Ata Nigerian Chicken Tomato and Pepper Stew
Cozy and hearty, this West African stew is seasoned with curry powder, thyme, and ginger.
Chicken Tinga Tacos
There are many versions of tinga — the smoky Mexican tomato sauce — and this one is especially easy, calling for only a few simple ingredients
Balsamic Pork Chops
Balsamic vinegar simmers with caramelized onions for a sweet and sour velvety sauce for pork chops. Pounded to tenderize rather than flatten, the pork is seasoned boldly with black pepper before crisping in a skillet. Quick enough to pull off on a weeknight, this main course will impress guests, too.
Pan Seared Pork Chops with Green Peppercorn Sauce
When Matt Molina arrived in Italy, he had succulent pork chops wrapped in thin layers of lardo (cured pork fat) at La Locanda della Ribollita in Chiusi. If lardo is hard to find, substitute pancetta (cured pork belly rolled into a log); unfurl the slices into long strips before wrapping the chops.
Babi Panggang Karo North Sumatran Grilled Pork
Batak chef and adventurer Rahung Nasution shared this recipe for a fatty marinated pork dish beloved by the Batak tribes of North Sumatra, Indonesia. A simple but flavorful marinade of lemongrass, garlic, lime juice, and soy sauce holds up to high-heat grilling and helps the pork shoulder caramelize beautifully over the hot coals. Nasution pairs the smoky, rich pork with North Sumatran Sambal Andaliman, a powerfully refreshing condiment of green chiles, salt, and andaliman, the juicy green local relative of numbing Szechuan peppercorns, pounded together.
Char Siu Style Pork Tenderloin
A sweet, umami-rich char siu sauce acts as both a marinade and glaze in this Chinese barbecue–inspired roast pork tenderloin.
Pork Tenderloin Smothered in Onion and Mustard
Grace Parisi was thinking about the typical ingredients in a German beer-hall kitchen—onions, mustard, dill—when she created this luscious dish of pounded pork tenderloins.
Pork Tonkatsu
In Japan, tonkatsu—fried, breaded pork cutlets—are hugely popular. For her version, Grace Parisi uses low-fat pork tenderloins.
Roasted Pork Tenderloin with Raisin Ginger Pan Sauce
Good News: Pam Anderson likes to serve sliced tenderloin—a very lean cut of pork—with a tangy raisin-and-ginger-flavored sauce that tastes much more decadent than it actually is, thanks to a secret ingredient: cornstarch, which gives the sauce body while avoiding added fat.
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