Slideshow: This Week in Recipes

Five Spice Pork with Asian Slaw
Five Spice Pork with Asian Slaw
The spicy, musky fragrance, and that really powerful sweetly spiced pungency of Chinese five spice powder creates the most fascinating crust on the pork. Add roasted mushrooms and a crisp and refreshing slaw for a Chinese dinner above and beyond takeout. Get the recipe »

[Photograph: Kerry Saretsky]

Spam and Pineapple Spring Rolls with Homemade Sweet and Sour Sauce
Spam and Pineapple Spring Rolls with Homemade Sweet and Sour Sauce
When fried to a crisp in hot oil, these Hawaii-ified spring rolls are great as is, but a dip in homemade sweet and sour sauce provides another contrast to the crunchy shell and toasted sesame seeds, salty Spam and sweet pineapple. Get the recipe »

[Photograph: Marvin Gapultos]

Tonkatsu Sauce
Tonkatsu Sauce
For what tastes like a rather complex sauce, it's very simple to put together. Although eaten alongside Japanese breaded and fried cutlets, the origins are actually British, with tonkatsu sauce being a sweeter and thicker variation of Worcestershire. Get the recipe »

[Photograph: Joshua Bousel]

Polynesian Chicken
Polynesian Chicken
As stir fries usually go, this one is a quickie. Cubes of chicken are first cooked in pineapple juice and then set to the side. Red onion, snow peas, red bell pepper, pineapple, ginger, and cashew nuts are quickly cooked and then the whole thing gets sauced with a sweet-tart sauce. Get the recipe »

[Photograph: Yvonne Ruperti]

Welsh Rarebit with Roasted Tomatoes
Welsh Rarebit with Roasted Tomatoes
Rarebit makes a fantastic light supper or hearty snack to have at a pub after a few pints of beer. A simple mixture of sharp cheddar cheese, beer, cayenne, and mustard served hot on crisp toast can be topped with an egg, if you're in the mood for a runny yolk. Get the recipe »

[Photograph: Sydney Oland]

Pig Parts Sugo
Pig Parts Sugo
The smoked parts can be defatted, then chopped roughly, so that you get a pebbly sort of mixture that clings to the pasta. Get the recipe »

[Photograph: Chichi Wang]

Paté and Tater Tots Sandwich
Paté and Tater Tots Sandwich
This swanky sandwich is spread with paté, topped with baby kale lightly tossed in a champagne vinegar-based vinaigrette, and, wait for it...tater tots.Get the recipe »

[Photograph: María del Mar Sacasa]

How To Make Traditional Vietnamese Pho
How To Make Traditional Vietnamese Pho
There are few things better for the soul or the body than a tangle of slick rice noodles in a rich, crystal clear, intensely beefy broth; the warm aroma of cinnamon, cloves, and star anise rising up in a cloud of steam. Get the recipe »

[Photograph: J. Kenji Lopez-Alt]

Grilling: How to Make a Barbecue Rub
Grilling: How to Make a Barbecue Rub
Building a rub follows a standard process that includes a salt-sugar ratio, hot or mild pepper, a transition spice to blend the flavors together and a signature spice to make the rub unique. Get the recipe »

[Photograph: Joshua Bousel]

Fried Yuca with Spicy Mayo
Fried Yuca with Spicy Mayo
The crispier, creamier cousin to french fried potatoes, yuca frita is a side dish and snack food found all over Latin America. Get the recipe »

[Photograph: J. Kenji Lopez-Alt]

Arugula, Apple and Pomegranate Salad with Cider-Honey Vinaigrette
Arugula, Apple and Pomegranate Salad with Cider-Honey Vinaigrette
It's perfect for autumn, and as pretty as it is delicious! Get the recipe »

[Photograph: Jennifer Segal]

Apple and Pear Tarte Tatin
Apple and Pear Tarte Tatin
This classic French pastry embodies the gorgeous colors and flavors of the season, all caramelized to perfection under the cover of a flaky puff pastry crust. Get the recipe »

[Photograph: Lauren Weisenthal]

Warm Chocolate Risotto
Warm Chocolate Risotto
Eaten warm, the chocolate flavor is at its best and the grains of rice are soft but with a touch of chew. And for you super chocoholics out there, go ahead and guild the lily with a drizzle of chocolate sauce. Get the recipe »

[Photograph: Yvonne Ruperti]

Concord Grape-Thyme Bars
Concord Grape-Thyme Bars
The bars have a buttery, slightly crumbly cookie base—in fact I like to stick them in the fridge to make them easier to cut—and the same dough is sprinkled on top to make the crumb topping. Of course the middle, and the true flavor vehicle, is the rich grape-thyme jam. Get the recipe »

[Photograph: Carrie Vasios]

Honey Cake
Honey Cake
Honey, warm spices, coffee, apple cider, and whiskey— this cake will put you in a festive fall mood. Get the recipe »

[Photograph: María del Mar Sacasa]

Doughnut Pies
Doughnut Pies
They are made up of morsels of pie crust which are filled, rolled up, and pinched to ensure the filling stays inside, then fried. Get the recipe »

[Photograph: Cakespy]

Malted Milk Toffee Crunch Ice Cream
Malted Milk Toffee Crunch Ice Cream
Reminisce about childhood over a scoop of Ovaltine-flavored ice cream. Throwing in some chopped up toffee and candy will bring you right back to those elementary school days. Get the recipe »

[Photograph: Robyn Lee]

St. Benedict Belgian Dark Strong Ale
St. Benedict Belgian Dark Strong Ale
Big, deep, and rich, Belgian dark strong ales are perhaps the most complex beers Belgium has to offer. The best examples unleash dark fruit, chocolate, and a host of other flavors on waves of strong yet smooth-edged alcohol and malt. Get the recipe »

[Photograph: Zack Kinney]