Pork Loin

I didn't grow up eating pork, so I was pleased to find out how lean and flavorful it was when I made this roast loin of pork. I cooked it the way I cook lots of meats — roasted with carrots, potatoes, and fennel. It's important to let meat rest after it's cooked; you'll find that all meats become juicier and more tender after 15 to 20 minutes. The rub on this comes from my dear friend Anna Pump and her wonderful Loaves and Fishes Cookbook.

A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing.

Coffee beans soften the heat of the chile and bring out the other flavors in this paste-like marinade. You can also use the paste on chicken, as they do at Maroons, where this dish is served. Begin marinating the meat the day before.

This elegant dish would make a lovely entrée for a special-occasion dinner.

This easy bulgogi recipe with its hot-sweet-salty marinade works well with beef, pork, or chicken—and delivers dinner in under an hour.

Everything you love about katsu (the crispy breading, the juicy meat) with a molten, cheesy center.

This showstopping centerpiece combines the flavors of very Cantonese sticky-sweet char siu pork with those of very British beef Wellington.

Our step-by-step guide to making a three-course meal that might get you off Tinder for good.

Using a mandoline to slice the carrots turns them into ribbons, and cooking them briefly keeps them from being too crunchy. If you don't have a mandolin, use a vegetable peeler.