Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots.
This Paul Prudhomme-inspired pie is essentially a sweet pastry crust filled with a savory mixture of Cajun-spiced ground pork and beef. It's topped with rich seasoned cream cheese, which turns bubbly and browned in the oven—in short, it's bliss on a plate.
What's better than pizza? Not much, but pizzaiola, a Neapolitan dish of meat cooked pizza-style, is a strong contender. Often made with steak, this indulgent version features thinly pounded pork-tenderloin medallions tied around a scamorza-cheese filling. The bundles are seared, then simmered in a rich red-wine tomato sauce. A final topping of cheese on each piece of pork and a trip under the broiler to get it browned and bubbling is the killer last step. It's delicious served on pasta.
Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course.
This vindaloo is made with pork meatballs, an array of peppers, juicy tomatoes, and a finishing sprinkle of cilantro. Serve it with pearl couscous, which stands up nicely to the bold sauce.
Pork shoulder is beloved for good reason: it's cheap, forgiving, and it can feed an army. Those reasons alone make it a winner of a cut in my book. It's also barbecue spice-ready, too, as you'll see here. And when that version is paired with a homemade, garden-fresh condiment, it comes mighty close to being my personal version of heaven on earth.
Easy enough for a weeknight dinner but impressive enough to serve guests, this fennel, chili, and cinnamon-rubbed chicken—inspired by a Michael Chiarello spice rub—is roasted with lemon and potatoes for a delicious one-dish dinner.
There's no reason to give up soup just because warm weather has arrived. Rather, it's a great way to showcase the season's best. Case in point: this savory-sweet, luxuriously creamy corn chowder that's studded with pancetta and finished with garlicky croutons.
Pan-fried whitefish is the perfect blank canvas for a medley of fresh and bright summer flavors: sweet corn, red onion, avocado, tomatoes, and basil, all tossed in a bright lime vinaigrette. The resulting dish—quick and easy to prepare—is full of flavor and color, texture and tang.
Everyone likes pizza. Isn't that a statement of fact? Sometimes, though, it's good to switch things up. That's where stromboli comes into play. Containing all the same ingredients in a different package, it's a customizable crowd-pleaser that can be prepared many ways. Ours is stuffed with sausage, garlic, and red peppers.
A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken.
Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream.
These chicken thighs are stuffed with a mixture of crème fraîche and sautéed wild mushrooms. Seared and roasted along with fingerling potatoes, the whole dish is served in bright sauce made with wine, vinegar, garlic, and olives.
Skirt steak, with its coarse texture and hearty grain is a great cut for marinating, particularly when the marinade is a garlicky mix of lime and orange juice. As it chars over a hot flame, the interior ends up buttery and rich.
This ham, rubbed with brown sugar, Dijon mustard, and balsamic vinegar, cooks alongside sweet and savory cipollini onions.
In this land of beef-eaters, pork stews don't get enough love. This one is an adaptation of a Greek pork and wine stew that I read in Vefa's Kitchen. Chunks of pork shoulder are slow-simmered in wine until meltingly tender and packed with flavor.
Pot roast braised in beer and mustard is warmed with spicy peppers and offset by sweet carrots and potatoes.
These pork chops are seared on the stovetop, finished in the oven and served with a warm, briny, muffuletta-inspired relish.
Tangy, spicy and sweet, eat this soy-glazed chicken straight up, tucked into roti or as the basis for Chinese chicken salad.
Spicy, welcoming and undeniably in-your-face, Portuguese baked eggs are an equally pleasing main whether it's day or night.