This is the second version of a pasta dish I made from a pork ragu. I had bought a half pork shoulder, braised it in white wine and chicken stock with fennel, red onion, carrots, and celery, shredded the meat, and continued to braise for a total of about four hours. I only paid about [...]

Pork ragu and other hearty meat sauces are one of the specialties of the Northern Italian region of Emilia-Romagna. They are paired with tagliatelle, the regional pasta, a fresh string noodle about 1/4 inch thick. Pork shoulder is an excellent cut for a braised ragu – it’s inexpensive, and the long, slow cooking brings out [...]

This simple Italian pork dish is all about crisp, fresh, spring flavor. A salad of raw baby artichokes, fava beans, arugula, and frisée keeps the palate clear and refreshed, while shards of pecorino add a sharp, salty note. The lemon-olive oil marinade adds brightness to the dish, and also cuts the fat of the pork, [...]

Classic French cuisine places a great emphasis on sauces, and often more time and attention is spent on perfecting the sauce than on any other element of the dish. In French cuisine, a great chef must also be a great saucier. One of the great things about contemporary French and New American cuisines is the [...]

Pork belly is a rich, flavorful, inexpensive delicacy that can be prepared in many ways and take on many flavors. In this recipe from the old Lever House Restaurant in New York, now Casa Lever, the pork belly is first brined, then braised, and finally roasted. The brining seasons the meat and flavors it with [...]

Spicy Italian sausage and fresh chili pepper balance out the broccoli rabe’s bitterness in this dish, while a little white wine brightens the flavors and cuts the fat. Served after a good pasta or risotto, this dish would round out a meal nicely.