Pork

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

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Butterflying the meat in this roast pork loin recipe isn't difficult, but many butchers will do it for you.

Start this recipe one day ahead; the pork is best if it is left to marinate overnight.

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.

The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

The belly's thick layer of fat keeps the pork tender as it cooks. It's cooked low and slow to ensure the meat is tender, then crisped up over high heat.

There's no need to peel acorn, kabuki, or delicate squash; their skins are tender and edible, and add extra color and texture to the dish.

"Pineapple is great for marinades; it lends amazing sweet-and-sour flavor and contains enzymes that help tenderize the meat." —Alison Roman, assistant food editor

Bonus points for serving one huge stack and making your family get all Jenga on it for seconds.

Use a lager to tenderize the pork shoulder in these carnitas.

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.

Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen.

Some varieties of apples fall apart while cooking; here you want the apples to hold their shape. Pink Lady and Honeycrisp are good choices and are widely available. Serve with cheesy grits.

The backbone of this bowl of New Mexican soul is large kernels of dried hominy, which need to be soaked overnight. This spin on the classic posole recipe might be the most delicious party food on either side of the Rio Grande.