90 whole pig recipes

Quick, easy and tasty, nothing is quite like a Chinese stir-fry. This dish has several kinds of vegetables and soy-sesame sauce that are stir-fried together. Serve it over a bed of rice to make a simply delicious meal.

Pickled figs in a spiced syrup with clove, allspice, cinnamon, and mace. Old-Southern preserve that turns whole figs into glossy, jewel-like jars for cheese boards and roasted meats.

Delicate butter cookies with ground anise and toasted pine nuts mixed into the dough, topped with whole pine nuts for elegant, nutty-sweet bites.

Frozen fig and chocolate ice cream mousse with vanilla wafers, toasted walnuts, instant coffee, and whipped cream. A retro molded dessert garnished with whole figs.

Cinnamon oatmeal topped with chopped apple, dates, sliced almonds, and brown sugar served with skim milk. A wholesome, low-calorie breakfast bowl.

Litchi five-spice ice cream: a silky custard ice cream perfumed with Chinese five-spice and blended with sweet, floral lychees. An elegant, exotic frozen dessert that's a favorite for Chinese New Year.

Slow cooker whole chicken infused with fresh fennel, leeks, and carrots. A two-stage braise builds deep, herby flavor with fall-off-the-bone results.

Tortellini and fettuccine pasta salad with blanched snow peas, broccoli, cherry tomatoes, mushrooms, and olives tossed in Italian dressing with Parmesan. A colorful, crunchy potluck favorite.

Slow cooker black beans simmered all day with whole tomatoes, onion, garlic, green peppercorns, and cumin. Six-ingredient vegan dinner with monastic simplicity and big flavor.

A golden and delicious cake that will have your family begging for a second slice!

Italian baked chicken: cut-up whole chicken coated in Italian breadcrumbs and cheese, dotted with butter, and oven-baked crispy. Simple Sunday supper with big flavor.

New England clam chowder made with 12 cans of minced clams, potatoes, bacon, and whole milk, never boiled and aged three hours for peak flavor. Creamy, old-fashioned big-batch chowder that ripens as it rests.

This recipe is healthy and tasty, very nutritious too. It can be served as a fruits salad, or mixing with ice cream, they all go very well!

Homemade chili sauce for canning with 50 fresh tomatoes, onions, red peppers, celery, vinegar, brown sugar, and whole allspice. A big-batch preserve that yields 5 quarts.

Fruit and nut muffins with whole wheat flour, applesauce, raisins, dates, and walnuts. A lower-fat big-batch recipe using egg whites and skim milk for lighter baking.

Lean beef meatballs in tomato mushroom sauce stuffed into whole wheat pita with a creamy horseradish yogurt drizzle. A lighter take on the meatball sub with big flavor.