Pork

Lighten up your spring dinner routine with bright, seasonal mains—like a light fish chowder, a clever clam pasta, a green-filled galette, and a creamy, nutty romesco.

Pork loin can be lean, which is where the brine comes in: The meat will be tender, juicy, and seasoned throughout.

Romesco is to Spain what pesto is to Italy. Typically made with red peppers, this carrot version led to some new ideas.

Cooking kimchi with greens mellows the intensity while still delivering a ton of flavor. Swap out the kale for swiss chard, or mustard greens for something a bit spicier.

Serve this over a bed of soft polenta for catching the juices, with a simply dressed salad on the side.

Pork chops crusted with fennel and roasted with potatoes make for an elegant, one-pan meal.

This will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pulled pork sandwiches, pork stew—whatever your heart desires, really

This stew calls for water instead of stock to be added. The pork shoulder will create a rich cooking liquid on its own.

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

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.

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

As the pork cooks, the fat will gradually render, basting the roast.

From lean and tender pork loins to tasty pork shoulders to a classic pork chops, we've compiled 25 of our favorite recipes that puts a pig to good use.

A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.

Letting the roast sit at room temperature will help it cook more evenly; starting it at a higher temperature jump-starts the browning process.

This spicy pork ribs recipe is all about the glaze. It also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.

This cut of pork can be very lean, so take care not to overcook it or it will be dry. Ideally, it should still be a little pink in the center.

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.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

You need only a small amount of beer to flavor the sauce. We trust you know what to do with the rest of that bottle.

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.