Pork

If you prefer pasta instead of polenta, stir the basil, parsley, and butter into 24 oz. cooked spaghetti or rigatoni and serve alongside the pork.

Juicy pork, squishy milk bread, and sweet-tangy Tonkatsu sauce. This sandwich from Konbi in Los Angeles couldn’t be more perfect.

The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.

Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.

Call us crazy, but we think these three-ingredient crispy, charred ribs are just as delicious (if not more so!) than the low-and-slow, fall-off-the-bone-tender kind.

Labor Day is about cooking, eating, and doing a whole lot of nothing. We're very down for that.

Because there's still time for one last barbecue.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

Make these succulent pork chops when it’s 6:26 p.m. on a Monday and you haven’t figured out what’s for dinner.

August is peak eggplant season; look for Japanese and Chinese eggplants for this stir-fry recipe.

If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.

For years we’ve encouraged you to marinate proteins before cooking. Well, we were sort of wrong (sorry!). Here’s how to get that picture-perfect sear and still pack in tons of flavor.

Any vegetable or meat would be in good company with this stew’s spicy-funky base of kimchi, gochugaru, and gochujang.

When Bad Saint chef Tom Cunanan is home at the grill, you can count on the same swoon-worthy flavors that define the dishes at his restaurant.

Simmering the leftover marinade and using it as a basting sauce ensures none of its powerful flavor goes to waste.

Don't be intimidated by the slices of jalapeños: The fire of the grill mellows their heat. If you're a real spice-seeker, you can even leave some of them raw.

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself.

The Instant Pot cuts down cooking time by half, meaning you’ve got crispy porky tacos for a crowd in about an hour.

In this weeknight recipe, magical, salty, umami-packed fish sauce is doing double-duty as a seasoning in the meatball mixture and as a part of the finishing sauce.

The tangy, mouthwatering sauce here is inspired by agrodolce, an Italian sweet and sour sauce made by reducing vinegar, sugar, and spices.

Pork belly, Napa cabbage, repeat. I can't stop making it!

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Our favorite recipes—from caramelized chops and slow-braised pork shoulder to spicy enchiladas—are guaranteed to put pork in your dinner rotation.

Hearing other people rave about them was making me nuts. I knew I needed to make these spicy pork noodles ASAP.