Cider Vinegar–glazed Pork Chops

The classic combination of pork and apples develops layers of flavors here—from tangy apples to sweet raisins to tart apple cider vinegar. The warm...

Roasted Pork Chop Salad

Honoring the classic sofrito base of Latin cooking, the Sofrico spice blend adds depth to this pork dish.  After 3 years of working together, Eri...

Pulled Pork Sandwiches

This is one of my favorite things to make with extra meat from a Crispy Pork Shoulder. It's simple, easy, and a great way to bring variety and spic...

Braised Pork & Kale Ragu

Braised meat can be served in so many ways, and leftovers make great new dishes for days. I like to have some sort of braised beef or pork in the ...

Char Siu Barbecue Pork Buns

Believe it or not, you don’t find ovens in most Taiwanese households. If there is one, it’s likely the oven is used as another “cabinet” to store p...

Gyoza

Having a Japanese mother means I grew up eating these. Gyoza are the Japanese take on Chinese jiaozi. The thin skin and rich garlic flavor are per...

Buta no Kakuni

Here's my version of a traditional Japanese dish that's perfect for colder weather. Pork belly braises under an otoshibuta (drop lid), until meltin...

Rosemary Thanksgiving Stuffing

Our Ayala blend lends a herbaceous and garlicky zest to a classic Thanksgiving stuffing, perfectly balancing savory bacon, sausage, or mushrooms.

Seafood & Chorizo Salvador Paella

Salvador N.19 is our go-to blend for paella. Pimentón, saffron and seafood essence gives the dish a warm heartiness and you won't need any other s...

Brown Sugar Pork Chops

Searing pork chops over medium heat instead of high heat ensures that the meat cooks through evenly and stays juicy. A bit of sugar in the spice mi...

Cholent Pot Pie

Cholent Pot Pie By Yehuda Sichel of Abe Fisher  

Pan-Braised Meatballs

My wife and I had gotten tired of the usual meatballs and kofte we make. This variation brings together lamb for flavor and pork for texture, and t...