Pork

Tamal "en cazuela" Combining pork shoulder, Sherry, and a classic Cuban marinade of garlic, cumin, and sour orange in a ropa vieja–like stew that gets tucked between corn-rich pastry, this hearty meal is ideal for a big family gathering. True, it takes some effort, but the good news is that you can break up the tasks and finish them ahead of time—leaving nothing to worry about except the reheating (and maybe the in-laws).

The restaurant uses sausages that are specially made by a local market, but you can use any mild pork sausage.

Three make a meal, but a bunch make fun party hors d'oeuvres. Look for the rolls at a local bakery.

At 26 Brix in Walla Walla, Washington, chef Mike Davis takes plums to the savory side—where they bring a bit of acidity to a spicy sauce for pork.

Spicing up store-bought barbecue sauce with a touch of cayenne and a splash of vinegar is an easy trick that makes a big difference. Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers for the last minute of grilling, and brushed on the bun. A cabbage slaw with a creamy dressing tops them off with just the right crunch.

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, including her three-year-old son, Alex, and she knows that meatballs are always an easy sell. Inspired by the tiny meatball sandwiches served at New York City's Little Owl restaurant, she came up with these kid-size treats that can be eaten with one hand (leaving the other one free to wreak kid-size havoc).

What to drink: Salsas can be tricky when it comes to pairing, but here a soft, fruity red wine with medium body is just the thing. Try Martín Códax 2006 "Ergo" Tempranillo (Rioja, Spain, $15).

Pouring a citrusy vinaigrette over hot grilled pork chops enhances their flavor and balances their richness. The chops go extremely well with the black-bean and tomato quinoa

Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets.

The flavors of Mexico enliven this very adaptable spice paste, which is excellent on grilled beef and chicken as well as pork. If you want to make the flavor even more complex, substitute crushed chile de árbol, dried pasilla, or New Mexico chiles for the red-pepper flakes.

Though there are plenty of chiles in this paste, they don't overpower it. The aromatic bite of coriander, the earthiness of cumin, and the licorice trace of caraway seeds create a pleasingly complex flavor. This paste is also delicious with pork.

Make the most of apricot season while it lasts. Matching the fruit with mustard and pork is one of the best ways to enjoy it.

This Caribbean-style pork dish is by cookbook author Daisy Martinez. Look for panko in the Asian foods section of the supermarket or at Asian markets.

These crisp golden crêpes, filled with shrimp, pork, and vegetables, are both delicious and fun to eat. Simply wrap each crêpe in a lettuce leaf, tuck in fresh herbs like mint and basil, and dip it in the sweet-and-sour sauce.

Cochinita pibil A popular dish in the Yucat´n, where it is traditionally cooked in a pit, cochinita pibil may be the most tender, flavorful pork preparation on the planet. Some of its subtle earthiness is imparted by the banana leaves that envelop the meat while it's cooking. The leaves aren't meant to be eaten, though.

Enlivened with crisp water chestnuts and fresh cilantro, these delicate Asian-inspired veal and pork meatballs are a world away from their Italian counterpart — but they're just as moist and irresistible.

We've made this colorful dish using fresh cooked rice instead of leftover takeout. There's plenty here for a hearty breakfast, lunch, or dinner.