Reminiscent of cassoulet—the glorious goose, sausage, and bean casserole from southwestern France—this dish is quicker, easier, and bound to become a winter favorite. If you like, use a green bell pepper in place of the red.

Ripe bananas add a subtle grassy, creamy sweetness to the fragrant sauce.

Spicy buffalo chicken patties are topped with a blue cheese–celery slaw in these ultimate game-day burgers.

One of the best ways to ensure pork chops don't come out dry and leathery is to use the sous vide method of cooking. It guarantees the pork will come out juicy and tender. These pork chops are seasoned with crushed fennel and coriander seeds, and finished in a hot skillet with butter, sage, garlic, and shallot. Spooning the flavorful butter over the chop as it sears in the skillet infuses the meat with the flavored butter.

Coated with an herb, Parmesan, and breadcrumb crust, these pork chops pair perfectly with a simple arugula salad for a sensational weeknight dinner.

Dry sherry lends an oxidized, nutty complexity to this pan sauce. Sweetened with fresh orange juice and dried fruit, it's perfect with pork chops or seared duck breasts.

This unbelievably easy chocolate mousse is nearly as simple as making whipped cream — no eggs required.

Save your strawberry ice cream for another time; here frozen strawberries in syrup are blended with creamy vanilla ice cream, rich vanilla paste, and kosher salt for a fresh and fruity diner-style shake.

This custardy classic features tart cherries, rich vanilla, and a crisp cornflake-pecan topping.

These sweet and chewy two-bite macaroons have only five ingredients (not including the delicious bittersweet-chocolate drizzle).

These luscious doughnuts are crispy on the outside and very fluffy and airy on the inside. They're usually served dipped in sugar or honey, but Leetal and Ron Arazi love to serve them with a saffron and cardamom syrup.

Smoky, sweet, and a little spicy, these chunks of spice-rubbed pork belly transform into a crispy-chewy pile of pork in a smoker or oven.

It’s said that eating collards and black-eyed peas on New Year’s will bring good luck, so Food & Wine’s Justin Chapple includes both in his hearty and rich pork stew.

Although there are innumerable versions of Toulouse cassoulet, most are based on a stew of white beans and various forms of pork.

These crispy pork cutlets served with an umami-packed basil-miso sauce and a side of kabocha squash salad are a winning take on a classic Japanese recipe.

Fluffy hush puppies served with a sweet and spicy butter make for the ultimate appetizer.