Pork

In this recipe, beets are cooked in two separate batches: One batch is used to make “beet water,” a kind of rich beet stock, and the other batch is cooked and grated. This two-step process gives the borscht its distinct taste and depth of flavor.

The trick to keeping this salad crisp? Salt, drain, and squeeze excess liquid from the cucumbers before dressing them. Add a swoosh of yogurt and juicy oven-baked meatballs to make it a flavorful, filling meal.

Escabèche translates to “marinade,” which is exactly what you’re making here: a bright, tangy marinade full of pickled vegetables that also makes an ideal sauce for juicy, thick-cut pork chops.

Gochujang gives pork belly a nice kick and a deep, complex flavor in this sweet-and-spicy sandwich inspired by Korean jeyuk bokkeum.

Cooking lower and slower means a big hunk of meat will cook through to ideal internal temperature without getting blackened on the outside

Sometimes the best meat in the butcher’s case isn’t beef. Pork shoulder is virtually guaranteed to be pleasantly fatty and flavorful.

If you like your ribs extra saucy, remove them from the grill when they’re ready, baste them one last time with the barbecue sauce, then throw them back on the grill to make them nice and sticky.

When you have a big backyard full of people to feed, it’s tough to beat pulled pork that’s been smoked until it’s fork tender. 

I love the notes of cinnamon, nutmeg, and allspice, sweet warming spices in these baby back ribs.

The key to these juicy steaks is to flip them often, so the fat renders evenly without overcooking the meat. And don’t sleep on that herb salad—it adds freshness to the sticky-salty-sweet pork.

Here’s a Sichuan-inspired stir-fry of snappy, blistered asparagus and crispy pork. Can’t find asparagus? Green beans or snap peas work just as well. (One thing that’s non-negotiable: a side of chile crisp.)

Serve these mouthwatering ribs alongside a simple slaw made with shredded cabbage, lime juice, and avocado oil mayonnaise.