Cavatappi, crispy bacon, cottage cheese, and sharp cheddar baked until golden. The mac and cheese you didn't know you needed.

Anyone who has attended an Italian wedding knows that soup is not typically on the menu. This makes a better home dinner than a wedding entree.

Shreveport-style gumbo, the Bunkie Perkins special.

Sick of honey? Tired of maple syrup? Agave can give you sweet in ways you never imagined.

Warning: You will need a sous vide for this recipe.

Shishito peppers are unpredictable, so the heat level can vary from mild to spicy, depending on nothing more than luck of the draw. We love a mystery!

A rich, spicy Japanese ramen built on chili crisp, ground pork, and a deeply savory broth. Tantan-Men done right.

This takes a long time and a lot of steps. If you decide to cut corners, you are only hurting yourself. Block off a rainy Sunday and make this right.

Trust me, the bread makes all the difference. Find a baker you trust, and I really mean trust, before making this.

Pork tenderloins stuffed with sausage and apple, wrapped in bacon, and finished with a bright apple-Riesling pan sauce. A proper special-occasion roast.

Orecchiette tossed with ground pork, briny capers, and white wine in a quick, savory pan sauce. An Italian-American weeknight pasta that earns its place.

My opinions on fusion might be changing because of this. Chinese and Central American works just fine, apparently.

Brunch is much easier when you just throw a bunch of stuff in a pan and bake it.

Apples and pork are good enough as is. Throw this reduction into the mix and you've got a meal.

Can't decide between southern comfort and ramen? Why not have both?

Just because you don't like mint doesn't mean you shouldn't try this. Be adventurous with your eating.

Pulled pork can and should be used in at least two different ways whenever you make it.

All of these ingredients are found in Italian dishes more often than you think. No one, except for me, has the courage to feature them all.

We all love pulled pork leftovers. Have these two nights in a row; see if I care!

I consider Ropa Vieja the Magnum Opus of Spanish food because it incorporates all the best elements of the cuisine.