300 work recipes

Pecan-coated roast pork loin with baked peaches: an overnight-marinated pork loin in a sage-thyme-garlic crust, rolled in chopped pecans and roasted with brown sugar peaches. Southern holiday showpiece.

Filipino-style sauteed egg noodles (pancit) with pork, shrimp, cabbage, and carrots cooked in chicken broth and soy sauce. Served with fresh lemon slices.

Curry-roasted pork loin glazed with mango chutney, surrounded by caramelized pineapple chunks. Tropical Indian-inspired roast with fresh mango garnish.

Simple and tasty! Succulent pork that is left to simmer all day long in the comfort of your home.

Try this succulent dish made with granny smith apples and a bit of honey. Bound to be a crowd-pleaser!

Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.

Ranch style pork chops baked with dried figs, tart apple slices, brown sugar, cinnamon, and apple mint jelly. A sweet-savory one-pan dinner with California fruit flavors.

South American pork and brown lentil stew finished with firm bananas and fresh cilantro. A surprising, hearty one-pot meal where savory meets sweet in the most satisfying way.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Barbecued pork chops smoked low then grilled hot with garlic salt, celery salt, and paprika. Basted with barbecue sauce only in the final minutes.

Braised pork chops with cumin, turmeric, and paprika in a simple onion-garlic pan sauce. Golden-seared and simmered low for tender, spice-rubbed flavor.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Lentejas en adobo is a rustic Mexican lentil and pork stew simmered in a smoky ancho-chili adobo with plantain, pineapple, and warm spices. Thick, savory, and deeply layered.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Slow cooker pork loin roast braised in a sweet cranberry glaze with mustard and cloves, finished with a thickened cranberry pan gravy. Set it and forget it for 6 to 8 hours.

Cheese puffs made from choux pastry, light and airy bites packed with sharp cheddar, baked golden and crisp outside, tender within. A French gougere-style appetizer for any party.