Grilled Pork Ribs with Fennel and Rosemary by Nate Appleman

Can be served as an appetizer, part of a small-plate meal, or as a main. Make sure to marinate ribs for 24 hours - but don't overcook so that the meat falls off the bone.

Sausage-Bacon-Apricot Kabobs by Chef Smith

Posole de Panz by Unknown Chef

The warmth and texture of this dish is a comforting way to put an exclamation point on a fall or winter day. The recipe can be adapted for an electronic pressure cooker by browning the pork stew meat in the cooker and following the steps below. Set pressure cooker to high for 10 minutes. Bring pressure down manually and serve. You…

Konbu Maki - lower sodium recipe by Bella Marie

Konbu Maki has really high amounts of sodium due to the amount of soy sauce and msg so this recipe has been altered to lower that number. It will have a different taste, but not drastically.

Bacon and Sausage 400pp@2sl ea pp by william ruiz

Pulled Pork BBQ Sauce 4gal yield by william ruiz

Pork Chops With Pineapple & Rice by Now We're Cooking!

Everyday Food, June 2010, page 77

Sausage Patties with Sage by Penny Hawkins

Savory, delicious and easy to make!

Pulled Pork 400pp@ 4oz by william ruiz