A smoked sausage made of pork and garlic usually associated with Cajun dishes such as jambalaya and gumbo.
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Instead of frying bacon, lay strips on a jelly roll pan and bake at 350° for about 30 minutes. Prepared this way, bacon comes out crisp and flat. Plus, the pan cleans easily, and there’s no…
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Lay the roast on a flat surface. With a sharp knife, make a lengthwise slit down the center to within 1/2 in. of bottom.
Open the roast to lay flat. On one half, make a lengthwise cut down…
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Always check the date stamp on packages of vacuum-sealed bacon to make sure it's fresh. The date reflects the last date of sale. Once the package is opened, bacon should be used within a week. For…
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Closer to ham than bacon, it usually is derived from a loin cut and is leaner and meatier than conventional bacon. This cut is cured, smoked and fully cooked and needs only to be warmed. Perfect…
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A coarsely ground fresh or smoked pork sausage that has Mexican, Spanish and Portuguese origins. Traditionally flavored with paprika or chili powder, which gives it its reddish color, chorizo is…
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I buy several pounds of bacon when it’s on sale. I put the strips in a single layer on jelly roll pans and pop them in the oven to bake at 350° for 30-45 minutes or until they’re crisp. I then…
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When frying bacon, sprinkle a little sugar in the skillet. Your bacon won’t stick to the pan. —Juliana L., Bound Brook, New Jersey
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I’ve found that glazes and marinades that are delicious on chicken wings and drumsticks also enhance the flavor of ham, pork chops and pork roasts. —Brittany McCloud, New Richmond,…
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Today's pork is leaner than it was years ago, so if overcooked it's dry and tough. If you have a classic family recipe that has been passed down through multiple generations, it may state to cook…
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