Pork

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

Pounding a pork chop ensures that it will cook quickly. We leave the bone in to keep the meat extra juicy.

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

Vietnamese pho is built on a long-simmered and aromatic stock infused with charred ginger and onion, spices, and fish sauce, ladled over rice noodles and most commonly served with thin slices of beef. This is not that. We borrowed the technique of charring the onion and toasting the spices to give a quick, weeknight-friendly boost to store-bought chicken stock for this pork and noodle soup.

This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.

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.

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

All those spices and sauces add up to some truly complex flavors. (This recipe was developed with IBM's Chef Watson.)

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

The Meat Hook in Brooklyn show us the way to excellent homemade sausages. While this project is no easy feat—and requires some special equipment—even a beginner can achieve pro results. (Watch the step-by-step video here.) And once you master these, why not try your hand at a batch of Lamb Masala Sausage, Spicy Italian Sausage, or Boerewors?

The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak.

The spice rub builds a nice flavorful crust around the pork as it cooks, but the sugar can cause the meat to brown quickly. Keep a close watch.

This mixture will bind faster than all-pork versions, so knead less. Want to know more about how the (homemade) sausage is made? Watch the step-by-step video here.

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

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