1. Cut the pork or chicken into about 1-inch cubes. In a heavy 3-quart pot or large skillet, heat 1 tablespoon oil over medium-high heat. Put half of the meat in the pan and brown on all sides. Remove ...

Braising pork with pickled chiles, spices, coconut cream, and stock creates a rich curry for these tostadas influenced by cuisines around the world. Stephanie Izard pulls from cuisines around the ...

Bold Cajun blends, Chinese five-spice powder, Caribbean jerk, garam masala from India, Middle Eastern baharat, Thai green curry paste -- each of these blends of spices and herbs has its origins as a ...

Cut pork into 2.5 cm (1 in) cubes. In food processor or blender finely chop onions, garlic and ginger. Turn into a strainer set over a bowl and push with spoon to extract as much liquid as possible.

October is National Pork Month and fall flavors are out in full force! HyVee Dietitian Melissa Jaeger shared this recipe with Mid-Morning viewers: Pumpkin Curry Pork & Rice.

There’s something comforting and efficient about tried-and-true recipes, but easy new recipes can be comforting, too, while also helping out cooks who are on a tight schedule. The classic flavors of ...

I put a fork into each bowl to use for the three-stage dredging method, in order to coat the pork slices evenly with minimal mess. Place pork tenderloin on cutting board. Working on the diagonal and ...

Place pork in stainless-steel or enamel bowl. Combine remaining ingredients well to make marinade. Pour on pork, cover, and chill in refrigerator for 1 day, turning pork occasionally. (To achieve more ...