
Portuguese Pork Tenderloin
Jessie Grearson-Sapat’s culinary adventure took her to Portugal, where she won a contest to attend a cooking school. Inspired by the flavors of the region,

Jessie Grearson-Sapat’s culinary adventure took her to Portugal, where she won a contest to attend a cooking school. Inspired by the flavors of the region,

You’re probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our

IF THE HIGH RATIO OF FAT TO LEAN MEAT IS WHAT makes baby back pork ribs so ideal for the barbecue grill, lean, meaty country-style

OKAY, I KNOW THAT PORK LOIN IS NOT THE BEST CUT of meat for barbecuing, since it’s so lean and lacks the flavor and sturdiness

SOME SAY THAT IN THE COMPLEX WORLD OF BARBECUE sauces, North Carolina is the vinegar–hot pepper state, South Carolina the mustard state, and Georgia the

LIKE SEVERAL OTHER MODERN INNOVATIONS IN MY Southern kitchen, this one was inspired by Louis Osteen’s modification of classic French rillettes at his renowned restaurant

SOUTHERN BARBECUE ENTHUSIASTS MIGHT DEBATE vehemently over which region, state, or city produces the best chopped pork barbecue, pulled pork, barbecued shrimp, or dry-rub chicken,

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Bacon cheeseburgers and pizza, together at last! Even though you probably won’t find this dish on any restaurant menus around town, it sounds like a

prep time: 5 minutes (not including time to make dressing) cook time: 10 minutes yield: 6 servings INGREDIENTS 6 large baby portobello (aka cremini)