Pork

Bolognese is a hearty sauce that needs a toothy, wide noodle like fresh pappardelle, or a sturdy dried shape like rigatoni.—Mike Easton

A simple spring salad of shaved asparagus and fennel provides the fresh crunch needed to offset rich breaded pork cutlets.

Now’s the time to be on the lookout for real baby carrots instead of those imposters wilting in plastic bags across America. Here, they’re roasted in a spicy honey glaze to serve alongside an Easter-worthy roast.

Leftover sauce? Bring a pot of water to boil: It's pasta night.

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

This is a true weekend-long project—and that's a good thing. Seasoning, cooking, and crisping the meat over the course of three days mean you don't have to spend hours in the kitchen the day you're hosting a big meal. In fact, the extra time your pork spends in the refrigerator only improves the taste. This is the perfect-for-a-party pork that gives you plenty of time to drink a beer and watch (or play) a game or two before grilling up crispy, tender slabs of pork shoulder for a crowd.

Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.

Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious

Chef Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

This meltingly tender pork belly is an impressive yet surprisingly easy hors d’oeuvre to make—all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

These dumplings are delicious whether you put the classic pleats in them or not.

Achieve the deep, comforting flavors of slow-cooked pho in an hour with a few clever shortcuts.

A smoky Aleppo pepper and brown sugar rub give this meltingly tender roast an addictive crust. Drizzle the shreddable pork slices with an herby vinaigrette at the table for a vibrant finish.

We know, this combo sounds nuts. It's meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.