Thai red curry paste, fish sauce, palm sugar, makrut lime leaves, lemongrass, and ginger give this roast pork should bright, tangy flavors.

These pork shoulder steaks are paired with a bright, tangy and sweet pickled pepper sauce.

The crispy flakes of Japanese panko breadcrumbs give these pork chops a rough, crunchy texture that pairs well with earthy sage and grated Parmesan cheese.

In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying.

This garnet sauce is Chris Cosentino's take on the classic Piedmontese anchovy-and-olive-oil dip, enriched here with red wine. Italian for "hot bath," bagna cauda is served warm with crudités.

This dish spotlights pork cheeks, an unsung but delicious cut that is just one of the ways winemaker and restaurateur André Mack showcases American wine and pork at his Brooklyn ham bar, & Sons. Giving pork cheeks a wet brine in the refrigerator followed by an hour in the pressure cooker renders tender, juicy, perfectly cooked meat. The unctuous and hearty meat is balanced by the fresh tang and pleasant crunch from the pickled onions and mustard seeds. They bring a vinegary bite to balance the rich and fatty pork; the onions retain their crisp-tender texture while the mustard seeds burst with juicy brine. The recipe makes more pickles than you will need immediately; keep the extra in the refrigerator to garnish hard-boiled or deviled eggs, or to add a punch of flavor to a ham or turkey sandwich. This is a good recipe project for a special weekend dinner. Be sure to start planning a few days ahead of time, to allow the pork cheeks their full two days of brining time. And take your time while cooking, especially to keep an eye on the jus as it cooks to ensure it doesn't over-reduce; as it thickens, the bubbling will slow down.

If you wish, serve half of the roasted pork one night and save the rest for making Pork Stroganoff later in the week.

This Carolina pulled pork is first slow-roasted in the oven and then smoked on a grill, then finished with an Eastern Carolina barbecue sauce.

Juicy pork tenderloin medallions are dusted with flour before they're cooked to make them extra crusty, then served with a rosemary-inflected gravy.

These succulent burgers were inspired by Carolina pulled pork (shredded slow-cooked pork shoulder). Instead of crisp bits of roasted pork skin, the ground pork gets mixed with browned bacon bits for a smoky flavor. In the tradition of South Carolina, the topping is a honey-mustard sauce

This cozy dish, reminiscent of beef bourguignon, was a specialty of Jacques Pépin's mother.

This dish is simple, utilitarian fare meant for feeding a large group, and it’s deeply nourishing.

These savory morsels of teriyaki sauce–glazed beef come together in just 20 minutes.

Who doesn't love a classic sloppy joe recipe? Customize your homemade sloppy joes by mixing in veggies or melting cheese on top.

Bulalo, a brothy stew from the Philippines, is enriched by the marrow and collagen from meaty beef shanks. Corn, green beans, and cabbage added near the end of cooking deliver a contrasting fresh crunch.

Raisins and olives give this ground beef dish a pop of briny sweetness.