pulled pork
Magazine / Features

37 Under the Dome

You probably use your grill all summer long, but you may still be missing out on one very rewarding—and very easy—technique. Two masters show you the light.
Recipes begin on page 38

By John Willoughby and Chris Schlesinger

76 Sear Delight

Everybody loves Italian, and everybody loves to grill. So you know you’ll wow any crowd with recipes—including grilled pancetta-wrapped asparagus; caramelized-onion and Gorgonzola grilled pizza; and veal chops with arugula and basil salad—when you combine the two. Plus, there’s a stracciatella tortoni cake with espresso fudge sauce for dessert.

Recipes by Gina Marie Miraglia Eriquez

Photographs by Ditte Isager

90 Serious Pig

Using a pork shoulder roast is a simple way to create your own North Carolina pulled-pork barbecue. And while the only adornment a pulled-pork sandwich usually needs is coleslaw, we thought we’d also add okra cornmeal fritters; creamed corn; Jerusalem artichoke pickles; strawberry pie with whipped cream; peach ice cream; and more.

Recipes by Ruth Cousineau

Photographs by Roland Bello

108 On Point

These killer grilled kebabs—shrimp tikka with fresh mango chutney; chicken, mushroom, and bok choy; steak, tomato, and okra; miso-glazed tuna; and more—draw inspiration from around the globe.

Recipes by Melissa Roberts

Photographs by Romulo Yanes

86 Oh, Yes, Guadalajara Will Do

Despite the city’s near-total lack of a culinary reputation, the casual restaurants of Guadalajara have deep-running roots and delicious food.
Recipe on Page 89

By Mauricio Velázquez De León

Photographs by Kiim Badawi

Magazine / Gourmet Everyday

63 Quick Kitchen

Grilled pork chops; mango-blueberry “fool”; Italian bread salad; plus more recipes that can be prepared in 20 minutes active time or less.

Recipes by Lillian Chou

Photographs by Romulo Yanes

68 Ten-Minute Mains

The ideal solutions for hectic weeknights.

Recipes by Ian Knauer

69 One or Two For Dinner

Crab cakes for two; and a steak-house dinner just for you.

Recipes by Ian Knauer

70 Vegetarian Tonight

A veggie burger with bite—and some lime mayonnaise.

Recipe by Andrea Albin

Magazine / Kitchen Notebook
115 A great pulled-pork sandwich starts with the meat, so you’ll want to know your pork butt from your Boston butt and your picnic ham. Plus: a few practical pulled-pork tools … why you should pound a veal chop … and two steps that lead to perfect brownies—every time.

By Jane Daniels Lear

Magazine / The Last Touch

128 Brownie Points

An old favorite gets even better when you add these brownie recipes to your repertoire.

Recipes by Ruth Cousineau

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