Pork

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

To get a true reading on the chops, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher.

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don't shred when it's time to grill them.

The Banh Mi, arguably the greatest international sandwich, is easy to replicate at home. Letting the pickled radishes and carrots age a few days strengthens their tang and helps balance the rich pork.

You could bake this hunk of meat in an oven, but you'd be missing out on all that smoky flavor you'd be getting from the grill.

This standard diner salad may have petered out in the early '90s, but this version reminds us why it was popular in the first place. Smoky chicken and pork stand in for the typical drab turkey and ham, and the addition of herb-packed chimichurri dressing makes this salad fresh again.

Invite the gang to make their own lettuce wraps with fall-apart tender pork, rice, and pickled radishes and carrots.

Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right in your kitchen (on the counter, no less), is one deliciously simple variation on the theme.

If you want to add great flavor to a pork loin, brine it. If you want to add super flavor to your pork loin, stuff it with your favorite Cajun-country sausage. This recipe is worth all the effort.

The little bits of fatback add an extra layer of deliciousness.

Anytime you put crispy potatoes in a warm tortilla, it's a win.

It's funny how family sayings get picked up by friends. When I was around ten and my sister was about five, we were acting up at the dinner table. My daddy had worked a long hard day, and when he couldn't take another minute of our shenanigans, he pushed his chair back, folded his dinner napkin, and left the table. Totally unaffected by his frustration, my innocent little sister immediately piped up: "Can I have Daddy's pork chop?" I've often told friends that funny tale over the years. Now when I serve pork chops and someone wants seconds they'll chime in, "Can I have Daddy's pork chop?"

Served warm or at room temperature, a frittata makes for an easy yet impressive dinner. If you are following our $68 Dinner Story, buy 1 bunch asparagus and use 3/4 bunch for the Fettuccine with Asparagus, Beet Green Pesto, and Poached Egg and the remaining 1/4 bunch here. This is the perfect opportunity to use up any leftover beet green pesto from the pasta dish as well.

Want to show someone you really care? Make them our ultimate spaghetti and meatballs.

These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours.