Straight from the grill, thick-cut chops can be fantastic—crusty, tender, and flavorful. Could we get similar results under the broiler?
On paper, honey-glazed baby back ribs make perfect sense. But somewhere between paper and plate, the pork turns bland and the glaze saccharine. We knew we could do better.
Bisquick popularized these pies more than 25 years ago, using one easy batter to make both filling and crust. After tasting a few, we knew it was possible to improve the “impossible.”
Preparing the salad before cooking the pork allows the salad’s flavors to meld.
We streamline the cooking (and cleaning) by cooking the meatballs, sauce, and pasta in the same pan.
When it’s “city chicken.” These fried pork skewers were once meant to mimic pricier chicken. Today, no make-believe is necessary—they just taste great.