A kind of Mulberry Street rendition of cassoulet, this one-pot dinner for two is filled of garlicky sausage, creamy cannellini beans, rosemary, garlic, and broccolini. Rustic and hearty! More

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

I'm always surprised by how flavorful sautéing meat in a skillet and then deglazing the pan with wine can be. But as this fascinating recipe from Mario Batali proves, even minor adjusts can dramatically change the outcome. More

Pork tenderloin with a crust of earthy fresh thyme and zingy-sweet ginger preserves, all cooked as a one-pot oven meal with whole baby zucchinis. A one-pot roast dinner wonder. More

About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the... More

There may not be a British meat pie more iconic than the pork pie. Pork and pork jelly set in a simple hot water crust—timeless, classic and elegant. Served cold as either a snack or as part of a meal, this hearty pie is a bit like a pâté en croûte, but more British. And if you've never had one, it is well worth the time to make it. More

Notes: Recipe may be prepared 3 days in advance and refrigerated in an airtight container./li> Recipe yields 1 1/2 cups salad; it can easily be doubled. About the author: María del Mar Sacasa is a recipe developer, food stylist, and... More

About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the... More

About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the... More

Sweet scallops and burnished red smoky, meaty chorizo baked together without fuss in this perfect, stylish, easy dinner for two. More

A second attempt at replicating the taste and texture of al pastor at home came with some nice improvements, along with a few set backs, using an interesting technique that could hold future promise. More

[Photograph: David Loftus] What Worked: This salad is all about perfectly balanced contrasts—bitter endive and radicchio dressed with a bracingly tart dressing that cuts through the chewy fattiness of the pig's ear. What Didn't: If you're big into the nasty... More

[Photograph: Chichi Wang] About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

Ribs slow-smoked over cherry wood get a little Asian flair when finished with a hoisin barbecue sauce, creating a unique combination of sweet, salty, and smoky that's all around delicious. More

There's a reason this Crispy Pork and Watermelon Salad is the signature dish at Zakary Pelaccio's Fatty Crab restaurants. It highlights the best of Pelaccio's cooking style, combining his love of Southeast Asian flavors with an irreverent American lean. More

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at... More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes... More

Sure, shellfish and cured pork almost always go well together—something I learned from Bill Buford's book Heat, a point he drives home over and over again. But then you take crème fraîche and mix in horseradish, then amp up the whole thing with spicy sambal paste? Too intriguing to pass up. More

[Photograph: Chichi Wang About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great... More

When I'm looking for a quick recipe to make during the week, it helps when cookbook author drops a few hints. And nothing quite cuts to the chase like just declaring in the recipe title that the recipe in question is a perfect weeknight meal. Luckily, that's exactly what Jeffrey Alford and Naomi Duguid do for this recipe from Beyond the Great Wall. More