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For the most succulent results, use pork butt or shoulder with the bone in and the top layer of fat intact. It's sold whole but is more often divided into Boston butt or picnic shoulder sections. Either cut will do the job.

White wine vinegar and capers pack tangy and briny flavors into this braise.

This baked eggplant and saffron rice recipe is blanketed in layers of mozzarella and Parmesan cheeses—never a bad thing, in our opinion.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

Inspired by Moroccan flavors, this chicken stew recipe is incredibly fragrant while cooking.

Larb is one of our favorite recipes to make for friends and family. Adjust the amount of chiles and Sriracha as needed.

This take on tortilla soup is a surefire potluck winner—it also freezes well, so you may want to double the batch.

The perfect balance is sweet scallops, crunchy almonds, and zesty vinaigrette.

This classic chicken Schnitzel recipe sounds harder to make than it is. Plus, you get to pound out the day's stress.

Light and refreshing, this cool soup is perfect on a hot summer’s day. You can serve it as is, or add your choice of protein (such as chicken or tofu) for a more substantial meal.