1,929 port recipes

Apricot pot roast: a slow-braised beef roast finished in a glossy glaze of apricot syrup and sherry, with tender herbs and whole apricots spooned around. A sweet-and-savory twist on Sunday pot roast.

Flowerpot banana bread: classic banana walnut bread baked in a clay flowerpot in a slow cooker for an unusual conversation-piece presentation. Rustic gift idea with a 1970s charm.

Homemade wonton soup with pork-filled dumplings in savory chicken broth. Boil, ladle, and serve in just 20 minutes for a warming bowl of comfort from scratch.

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

Javanese pork satay skewers marinated in a peanut butter, garlic, soy, and brown sugar paste, then grilled over hot coals until smoky and caramelized. Indonesian street-food classic at home.

Curried pork and apple salad with toasted almonds, seedless grapes, and a soy-curry mayonnaise dressing. A quick, no-cook lunch for two using leftover pork or chicken.

Chow fun noodles stir-fried with shrimp, pork, bean sprouts, and crunchy vegetables, seasoned with shoyu and aji chiles. A Hawaiian-style noodle dish ready in 30 minutes.

Barbecue ribs braised foil-wrapped in the oven, then basted with a sweet-savory sauce of brown sugar, dark rum, soy, and Worcestershire. Fall-apart tender pork ribs with a glossy, sticky glaze.

Cantonese shrimp in lobster sauce with ground pork, fermented black beans, garlic, and silky beaten egg ribbons. The takeout classic, made from scratch.

Szechuan-style blistered green beans deep-fried until wrinkled and charred, then stir-fried with ground pork, dried shrimp, and mustard greens in a soy-sesame sauce.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Herbed pork and potatoes skillet with cubed pork loin, red potatoes, rosemary, sage, and crushed herb stuffing, finished with fresh tomatoes and apple juice.

Herb-rubbed pork loin roast with tart apples, red onion, and brown sugar, finished with a reduced apple juice and maple syrup pan gravy. A fall Sunday dinner classic.

Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.

Thai-style red curry pork stir-fry with green beans, mushrooms, red pepper, and fresh basil. A quick weeknight wok dinner with fish sauce and red curry paste.

Jerked pork tenderloin seared then stacked on rice with sautéed portabello mushrooms, all drenched in a spiced cream sauce with allspice, coriander, and Worcestershire. Caribbean heat meets French technique on one plate.