Ground Pork

Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time. You can also sub kale for the Napa cabbage.

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

Crispy ground meat > pint of ice cream.

This savory, larb-esque pork mixture makes for the ultimate all-purpose grain bowl topper.

If you can’t find budding chives, look for long, flat garlic chives at an Asian market and use those instead.

You’ll be thanking yourself (and us?!) the next time that breakfast sandwich craving hits.

Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Puntarelle refers to the bitter inner stalks of the Catalonian chicory (Belgian endive and radicchio are close cousins). Reserve the white stalks for another use—they’re great in a crunchy salad.

These ground pork recipes are easy, nutritious, and versatile.

Coat seared ground pork in a Thai-inspired glaze, then scatter over fried wonton wrappers, and pile on the nacho treatment with two kinds of cheese, pickled jalapeños, and a shredded cabbage and cilantro salad.

Just a little bit of spicy, salty chile bean paste is the reason this dish packs such an insane flavor punch.

We know, this pork dish from Rose's Luxury 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.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

It might look like a lot when the greens are raw, but add them all anyway. They’ll quickly wilt down to a silky texture.

Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.

This homemade version of the Italian classic tastes as though it's been perfected over generations.

Bruising the cucumbers helps break down their flesh, which is then better able to absorb the flavor of the marinade.

Any short, tubular pasta will work with this meaty ragù. We used sedanini ("little celery") on the cover, but easier-to-find rigatoni and penne are great, too.