My cooks sometimes refer to Lucques as the “house of pork.” I use pork often and in every form I can think of—marinated, brined, grilled, sautéed, confited, braised, ground into sausage or forcemeat, wrapped around fish or poultry, as a seasoning or an appetizer or a complete main course. This recipe is proof: with three kinds of pork packed into one dish, it’s a regular porkapalooza. These burgers completely satisfy my frequent pork cravings, and I think they’ll take care of yours, too. After all, few cultures appreciate pork better than the Latin ones, and these burgers pay homage to that culinary love. And it’s some spicy, decadent homage, too: Mexican chorizo, Spanish romesco, and the coup de grâce, a slice of melted Manchego on top. Do not be afraid to cook these burgers only until pink in the middle, when they are still juicy and delicious. Not only are all dangerous pork parasites killed at 137°F (long before the last pink disappears), but those organisms have been nearly eliminated from modern pork farming, so the risk is extremely low even from completely raw pork.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.