Shakshuka Deviled Eggs
Shakshuka meets deviled eggs in this colorful snack. Instead of poaching eggs in a tomato-based sauce, you'll spoon a garlicky, slightly spicy tomato jam flavored with harissa and smoked paprika on top of deviled eggs. The yolks are pureed with mayo and plain yogurt for a creamy, perfectly balanced filling with a little bit of tang. The recipe yields an extra 1/2 cup of tomato jam—save it to spoon over scrambled eggs, smear on a grilled cheese sandwich, or pair with fish, chicken, or steak. You can also loosen the jam with olive oil and drizzle it over hummus.
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Masala Mixed Nuts
These fried peanuts, cashews, almonds, and walnuts are seasoned with a mix of spices, including mild Kashmiri chile powder and garam masala.
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Kalua Pork
A staple dish in Hawaiian cuisine, kālua pork is simply seasoned with salt to maximize its flavor from its own juices.
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Tatemado de Colima Spicy Coconut Vinegar Braised Pork
Tuba, a beverage made from the sap of the coconut palm tree, is commonly served in the muggy, tropical heat of Colima, Mexico’s city of palms. Locals ferment tuba to make fruity coconut vinegar, which they use to braise pork. Enter the state’s famous tatemado de Colima, which is so good that it just might dethrone your love for carnitas. The vinegar, chiles, and garlic cut through the richness of the pork for a super-tender result. This version from Javier Cabral and Paola Briseño González makes an excellent special-occasion dish for a big group and, like many other Mexican braises, tastes even better the next day.
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Dirty Martini Pork Chops
This clever spin on a weeknight dinner uses olive brine and gin in the pan sauce.
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Italian Bone poIn Pork Loin
Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook through without drying out and gently caramelizes the tender fennel, onion, and shallots.
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Caviar Waffle Bites
Instead of serving blini alongside a tin of caviar, Justin Chapple makes these adorable handheld snacks. Waffles are cut into strips, and the pockets are filled with caviar, crème fraîche, and snipped chives to form the perfect pop-in-your-mouth morsel.
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Warm Camembert with Wild Mushroom Fricassee
Chef Way Daniel Boulud makes this oozy appetizer with Vacherin Mont-d'Or, a creamy cheese sold at top cheese shops.Easy Way Camembert is as rich and runny as Vacherin Mont-d'Or, but much easier to find.
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Pernil Asado Garlicky Roast Pork Shoulder
This ultraflavorful Puerto Rican classic roast pork shoulder marinates overnight in a blend of citrus, garlic, and herbs, then cooks slowly in the oven until it's deeply caramelized.
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Pork Chops with Mustard Cream Sauce
Dijon and cream turn everyday pork chops into something special.
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