Seasoned pork roast cooked to fall-apart perfection in the oven or slow cooker. Moist, flavorful, and versatile—serve with veggies or on sandwiches.

I've been playing with brown rice in this recipe for a while and this method seems to work pretty well. I have tried it in the oven, but stove top makes it easier to check the liquid level. I leave out one of the trinity of New Orleans style cooking, the green bell pepper, because I just don't like them. To use bell pepper, add about a half a pepper, diced, when you add your onion and celery.

A Parsi recipe from the Zoroastrian communities of Pakistan, this green masala is made with cilantro leaves, mint, green chiles, and coconut. Its freshness complements firm white fish without masking the flavor with spice. The elegant presentation of the fish makes for lovely little parcels at a dinner party. You can even make it using a whole fish.

Tender turkey cutlets or slices topped with a creamy mushroom sauce. Elegant, easy, and delicious served over noodles or rice.

It's summertime, which means All The Things are grilled, lotsa smoke involved, corn and tomatoes everywhere, and chilled rosé. I decided to try using the corn husks for smoking this salmon and it worked perfectly—the smoke is sweet and subtle and to be perfectly honest it smells a little like pot when it hits the grill, so the neighbors might peek over the fence when you make this.

Inspired by Edna Lewis' recipe for shrimp paste--which is something between pureed potted shrimp and a flavored butter--this recipe leaves the shrimp whole as a main course. It's ideal served over slow-cooked stone-ground grits but also excellent on its own, chopped and tossed into fettucini or toothpicked individually as a cocktail snack.

If you're familiar with okonomiyaki, chances are you know it as a clean-out-the-fridge-franken-pancake stuffed with cabbage and a multitude of other ingredients, such as onion, scallions, pork belly or bacon, seafood, fish cakes, udon, mochi (rice cakes), and/or basically anything else you can think of. (As you might guess it's usually something you scarf down during a night of drinking.) Okonomiyaki are well loved all over Japan, but Hiroshima and Osaka are especially famous for their regional versions. There, these pancakes can grow to several inches in thickness and normally come garnished with copious squiggles of Kewpie mayo and Bull-Dog sauce, as well as katsuobushi (bonito flakes) that wave and wilt in the steam , as thought they have a life of their own.

Mini smoked sausages in a sweet-and-sour sauce made from ketchup and grape jelly. A retro, party-perfect finger food that never goes out of style.

I am a self-professed Caesar addict. This recipe came about after rigorous testing of and tinkering with a basic Caesar dressing recipe. This lighter Caesar is delicious -- the perfect summer salad. Plus, since the dressing has no raw eggs in it, it is perfect for picnics where refrigeration isn't an option. The dressing recipe makes extra, and you'll be glad of that!