Miso-Gochujang Pulled Pork

5 pound boneless pork butt, trimmed and cut into 2-inch cubes
3/4 cup gochujang, divided
6 tablespoons white miso, divided
1 bunch fresh cilantro, stems minced, leaves left whole, reserved separately
1/4 cup hoisin sauce
3 ounces fresh ginger, peeled and cut into 3 chunks
2 tablespoons grapeseed or other neutral oil
2 large yellow onions, thinly sliced
Kosher salt and ground black pepper
3 tablespoons unseasoned rice vinegar

Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven, combine the pork, 1/2 cup of gochujang, 2 tablespoons of miso, the cilantro stems, the hoisin, ginger and 1 cup water; stir to combine. Bring to a simmer over medium-high, then cover and place in the oven. Cook until a skewer inserted into the meat meets no resistance, about 3 hours.

Meanwhile, in a nonstick 12-inch skillet over medium-high, heat the oil until shimmering. Add the onions and 1/2 teaspoon salt, then reduce to medium. Cook, stirring occasionally, until the onions are golden brown, about 15 minutes. Stir in the remaining 4 tablespoons miso and cook, stirring frequently, until the miso begins to brown, about 5 minutes. Transfer to a plate and let cool, then cover and refrigerate until ready to use.

Using a slotted spoon, transfer the pork to a large bowl. When cool enough to handle, shred into bite-size pieces, discarding any fat; set aside. Remove and discard the ginger chunks from the cooking liquid. Tilt the pot to pool the liquid to one side and use a wide spoon to skim off and discard as much fat as possible from the surface. Bring to a simmer over medium-high and cook, stirring occasionally, until reduced by about half and a spatula drawn through the sauce leaves a trail, 5 to 7 minutes.

Whisk in the remaining 4 tablespoons gochujang. Stir in the pork and onions. Reduce to medium and cook, stirring frequently, until heated through, 5 to 10 minutes. Off heat, stir in the vinegar, then taste and season with pepper.
Serve with cilantro leaves, pickled carrots and pickled jalapeños.

Tip: Don’t forget to skim the fat off the cooking liquid so the pulled pork doesn’t end up greasy. But make sure to allow the liquid to settle before skimming so all the fat has time to rise to the surface.

Herbed White Bean Stew with Sausage

2 tablespoons extra-virgin olive oil, plus more for serving
1 pound sweet Italian sausage, sliced 3/4-inch thick
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 onion, chopped
2 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste

Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.

Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.

When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.

Sheet Pan Fried Rice with Bacon and Broccoli

2 tablespoons rice bran oil (or other high-heat-friendly oil), divided
3 cups cooked, leftover rice (the more dried out, the better)
1/3 cup soy sauce, plus more for drizzling
2 tablespoons rice wine vinegar
1 medium yellow onion, peeled and finely diced (about 1 1/2 cups)
1 medium carrot, peeled and finely diced (about 1 1/2 cups)
1 1/2 cups chopped broccoli (in bite-sized florets)
1 cup green chopped cabbage (in roughly 2×1/2-inch strips)
1 1/2 cups finely chopped scallions (the green and light green parts), divided into 1 cup and 1/2 cup
1/2 cup frozen green peas
6 ounces thick-cut bacon, sliced into roughly 1×1/2-inch pieces
1 sunny-side-up fried egg with a runny yolk per person you’re serving (optional)
Chili sauce of your choice

Heat oven to 475°F.

Drizzle an 11×17-inch rimmed sheet pan with one tablespoon of oil and spread it around, to grease the pan.

Add the following to the pan: rice, the remaining tablespoon of oil, soy sauce, rice wine vinegar, onion, carrot, broccoli, cabbage, and 1 cup of the scallions. Use clean hands to mix and break up the rice clumps with your fingers. (You could do this with a fork instead, but you’d be more likely to spray rice all over your kitchen.) Spread into an even layer.

Bake for 20 to 25 minutes—until there are lotttts of crispy rice bits, and the carrots have just lost their bite—giving everything a gentle stir every so often to avoid letting the cabbage or the rice around the edges burn. Then, add the peas and bacon pieces, stir again, and bake for another 10 to 15 minutes, until the bacon is crisped up.

Remove from the oven. To serve, drizzle with more soy sauce to taste, and top with a fried egg (if using), plus some of the reserved scallions, and chili sauce of your choice.

Small Batch Congee (Khao Tom)

2 cups cooked rice (white or brown)
1/4 pound ground turkey or pork
1 tablespoon fish sauce (more to taste)
2 eggs
1 green onion, chopped for garish
1 handful cilantro, for garnish
1 pinch ground black pepper, to taste

Bring 1 cup of water to a boil. Lower to medium heat and cook the ground meat in the water for about 5 minutes, separating the meat into chunks.
Drain the meat from the boiling water and wash the pot. Add the meat and rice to the pot.

Add enough water to just cover the rice by an inch and heat to a boil. Lower the heat to a simmer for another 10 minutes for rice to soften.

While the rice and meat are cooking, add fish sauce to taste. Start with 1 tablespoon and add more for more flavor.

Poach the eggs in the porridge for at least 2 minutes depending on how runny you like your eggs.

Divide into bowls and top with pepper, cilantro and chopped green onion.

Singapore Noodles with Pork and Broccolini

2 tablespoons canola oil
2 large shallots, finely chopped
2 garlic cloves, minced
1 pound ground pork
1 tablespoon light brown sugar
1 1/2 tablespoons Chinese black bean sauce
4 dried hot chiles 2 teaspoons Maggi sauce or soy sauce
2 teaspoons Asian fish sauce
1 1/4 cups low-sodium chicken broth
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 tablespoon sambal oelek (hot chile sauce)
1 pound Chinese broccoli
1 pound fresh Chinese egg noodles, linguine or spaghetti
1/2 pound Chinese roast pork, thinly sliced
1 scallion, thinly sliced

In a very large nonstick skillet, heat 1 tablespoon of the canola oil. Add the shallots and garlic and stir-fry over moderately high heat until lightly browned, about 2 minutes. Add the ground pork, brown sugar, black bean sauce, dried chiles, Maggi sauce and fish sauce and cook, breaking up the meat with a spoon, until it is browned in spots, about 10 minutes. Add 3/4 cup of the chicken broth and cook over moderately low heat until the broth has evaporated, about 8 minutes. Stir in 1 tablespoon of the vinegar. Transfer the ground pork mixture to a bowl and wipe out the skillet.

In a jar, combine the remaining 1/2 cup of chicken broth and 1/2 tablespoon of vinegar with the oyster sauce, sesame oil and sambal oelek. Seal the jar and shake the sauce to blend.

Bring a large pot of water to a boil. Add the Chinese broccoli and cook until it is crisp-tender, about 2 minutes. Using tongs, transfer the broccoli to a work surface and cut it into 1-inch pieces. Return the water to a boil and add the noodles. Cook just until al dente. Drain the noodles, shaking off the excess water.

Heat the remaining 1 tablespoon of oil in the skillet. Add the roast pork, ground pork, broccoli and noodles and toss to combine. Add the sauce and cook, tossing, until the noodles are evenly coated, 5 minutes. Add the scallion, transfer to a large platter and serve.

Ham Fried Rice with Pineapple

3 tablespoons soy sauce
2 tablespoons pineapple juice
3 tablespoons peanut oil (or vegetable oil)
1 cup leftover ham, diced
1/2 cup pineapple, diced
1/2 bell pepper, diced (yields about 1/2 cup)
2 cloves garlic, minced
3 cups cooked rice overnight long grain rice
3 eggs, beaten
Salt, to taste

Mix the soy sauce and pineapple juice together in a small bowl.

Add 1 tablespoon of oil to a large nonstick pan and heat it over medium-high heat until hot. Add the ham and pineapples. Cook, stirring occasionally, until caramelized, about 2 to 3 minutes.

Add the bell peppers. Stir a few times to mix well, then transfer everything to a plate and set aside.

Add 1 1/2 tablespoons of oil and the garlic into the skillet. Stir a few times to release the fragrance. Add the rice and spread it out with your spatula. Cook, stirring occasionally, until the rice is lightly toasted.

Move the rice to one side of the pan and add the remaining 1/2 tablespoon of oil to the other side of the skillet. Add the beaten eggs onto the oil. Let it cook until the bottom sets, 30 seconds. Scramble a few times until most of the eggs are cooked but some parts are still runny. Mix the rice into the egg, chopping and stirring to mix everything together.

Move the rice to the edge of the pan to make a well in the center. Pour the soy sauce and pineapple juice into the center. Let it cook for a few seconds to evaporate the liquid. Stir everything together until the rice is evenly coated with the seasonings. Let it cook, stirring occasionally, until the moisture is cooked off.

Add the cooked ham mixture back into the pan. Stir everything together. Taste the rice. Add a pinch of salt and mix again, if needed.

Stir-Fried Glass Noodles With Pork and Chinese Broccoli (Phat Si Ew Wun Sen)

FOR THE SAUCE

1/2 cup Thai thin soy sauce (or regular soy sauce)
3 tablespoons Thai black soy sauce (or dark soy sauce)
1/3 cup water
2 tablespoons granulated sugar, or more as needed

FOR THE STIR-FRY

5 ounces dried glass noodles (wun sen)
2 tablespoons canola oil or another neutral oil, divided
2 small cloves garlic, crushed in a mortar or finely grated
8 ounces boneless pork loin or lean shoulder, thinly sliced against the grain and cut into bite-size pieces
1 tablespoon fish sauce (preferably Thai)
1/2 teaspoon granulated sugar
2 large eggs, at room temperature
4 ounces young Chinese broccoli, stems trimmed by 2 inches and clusters separated, or broccolini cut into 2- to 3-inch bite-size florets
1/8 teaspoon freshly ground white pepper

Make the sauce: In a 1-cup glass jar with a lid, combine the soy sauces, water and sugar and stir until the sugar is completely dissolved. You’ll wind up with about 1 cup. Reserve 1/4 cup for the noodles and refrigerate the rest.

Make the stir-fry: In a medium bowl, combine the noodles with enough warm-to-hot water to cover by 1 inch. Let soak until very pliable, about 8 minutes. Drain well, then snip the noodles into 4- to 6-inch lengths and set aside.

While the noodles soak, set a wok (preferably flat-bottomed) over very high heat and heat until it begins to smoke lightly. Add 1 tablespoons of the oil and swirl the wok to coat the sides. Add the garlic and cook, shaking the wok, for just 5 to 10 seconds, so the garlic is fragrant but not colored.

Add the pork and return the wok to the heat; stir well. Add the fish sauce and sugar and stir-fry, constantly stirring, scooping and tossing the ingredients until the pork is just cooked through, about 1 minute. Transfer the pork to a small bowl.

If necessary, wipe out the wok and return it to the very high heat. When it starts to smoke lightly add the remaining oil and swirl the wok to coat the sides. Crack in the eggs; they will spit and sizzle loudly, and the whites will bubble and puff. Cook, without moving, until the edges turn light golden brown, about 30 seconds. Using a fish spatula, quickly but gently flip the eggs over, break them up slightly and push them to the side.

Add the Chinese broccoli or broccolini, noodles, cooked pork and pepper. Cook, without stirring, for 10 seconds, then stir-fry, breaking up the egg a bit more as you go, until the noodles and broccoli leaves have slightly wilted, about 30 seconds. Add the 1/4 cup reserved phat si ew sauce and stir-fry until the sauce is fully absorbed, the noodles are cooked and the flavors meld, 1 to 2 minutes.

Divide the stir-fry between 2 plates and serve.

Make ahead: This recipe makes more phat si ew sauce than you’ll need for the dish. The leftover sauce can be refrigerated for up to 6 months.

Adapted from “Pok Pok Noodles: Recipes from Thailand and Beyond” by Andy Ricker with JJ Goode (Ten Speed Press, 2019).

Pork Chops and Cabbage with Mustard Cream Sauce

4 thin center-cut boneless pork chops (about 1 pound total)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided
1/2 cup finely diced onion (about 1/2 large onion) is
4 cups rough chopped green cabbage (about 1 pound)
1 tablespoon butter (optional)
3/4 cup heavy whipping cream
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/4 teaspoon white pepper, or to taste
Chopped fresh parsley, for garnish

Pat the pork chops dry and season with salt and pepper.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover to keep warm.

Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.

Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine

Add the chops back to the skillet. Lower the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.

Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.

Creamy White Beans With ‘Nduja, Kale, and Gremolata Breadcrumbs

For the Beans:
2 tablespoons (30ml) extra-virgin olive oil
3 large shallots (4 1/2 ounces; 125g), thinly sliced
2 garlic cloves (10g), thinly sliced
Kosher salt
4 ounces (1/2 cup; 113g) ‘nduja (see note)
3 (15-ounce) cans low-sodium white beans (cannellini or Great Northern), drained and rinsed
1 quart (950ml) homemade or store-bought low-sodium chicken stock
1 bunch (8 ounces; 225g) lacinato kale, tough stems removed, leaves cut into 1-inch pieces (see note)
1 tablespoon (15ml) fresh lemon juice (from one lemon; zest finely grated and set aside before juicing fruit)
For the Gremolata Breadcrumbs: (optional)
2 tablespoons (30ml) extra-virgin olive oil
1/2 cup (1 1/4 ounces; 35g) panko breadcrumbs
1/4 cup (15g) chopped fresh flat-leaf parsley leaves
Finely grated zest from one lemon

For the Beans: In large, straight-sided sauté pan or Dutch oven, heat olive oil over medium heat until shimmering. Add shallots and garlic, season lightly with salt, and cook, stirring frequently, until softened but not brown, 5 to 7 minutes.

Add ‘nduja and, using a wooden spoon, break it into pieces and stir vigorously to combine with shallots and garlic. Continue to cook, stirring frequently, until fat from ‘nduja separates, and shallots and garlic are stained red and fully coated with ‘nduja, 3 to 5 minutes longer.

Add beans. Use wooden spoon to crush roughly 1/4 of the beans against sides and bottom of the pan. Stir until beans are fully incorporated and coated in ‘nduja-shallot mixture.

Add chicken stock, season lightly with salt, and bring to a simmer. Cook, stirring occasionally, until thickened to a creamy, stew-like consistency, with some beans just poking out on the surface, about 15 minutes.

Add kale, and stir to incorporate and very lightly wilt the greens, about 30 seconds. Remove from heat, stir in lemon juice, and season to taste with salt.

For the Gremolata Breadcrumbs: While the beans simmer, combine oil and breadcrumbs in medium skillet, and cook over medium-low heat, stirring occasionally, until toasted and golden brown, 5 to 7 minutes. Add parsley and lemon zest, season lightly with salt, stir to combine, and continue to cook until parsley begins to sizzle and mixture is very fragrant of citrus, 30 seconds to 1 minute. Transfer breadcrumb mixture to small bowl and set aside until you are ready to serve.

For Serving: Divide beans between individual serving bowls and sprinkle with gremolata breadcrumbs. Serve immediately, passing more breadcrumbs at the table.

Mapo Tofu

1/2 cup oil (divided)
1-2 fresh Thai bird chili peppers (thinly sliced)
6-8 dried red chilies (roughly chopped)
1 1/2 tablespoons Sichuan peppercorns (coarsely ground, plus 1/4 teaspoon for garnish at the end)
3 tablespoons ginger (finely minced)
3 tablespoons garlic (finely minced)
8 ounces ground pork (225g)
1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels)
2/3 cup low sodium chicken broth (or water)
1 pound silken tofu (450g, cut into 1 inch cubes)
1 1/2 teaspoons cornstarch
1/4 teaspoon sesame oil (optional)
1/4 teaspoon sugar (optional)
1 scallion (finely chopped)

First, we toast the chilies. If you have homemade toasted chili oil, you can skip this step. Heat your wok or a small saucepan over low heat. Add 1/4 cup of the oil and throw in the fresh and dried peppers. Stir occasionally and heat until fragrant, about 5 minutes, ensuring that the peppers don’t burn. Remove from heat and set aside.

Heat the remaining 1/4 cup of oil in your wok over medium heat. Add your ground Sichuan peppercorns and stir occasionally for 30 seconds. Add the ginger. After 1 minute, add the garlic. Fry for another minute, and then turn up the heat to high and add the ground pork. Break up the meat and fry it until it’s cooked through.

Add the spicy bean sauce to the mixture and stir it in well. Add 2/3 cups of chicken broth to the wok and stir. Let this simmer for a minute or so. While that’s happening, ready your tofu and also put a ¼ cup of water in a small bowl with your cornstarch and mix until thoroughly combined.

Add the cornstarch mixture to your sauce and stir. Let it bubble away until the sauce starts to thicken. (If it gets too thick, splash in a little more water or chicken stock.)

Then add your chili oil from before—peppers and all! Stir the oil into the sauce, and add the tofu. Use your spatula to gently toss the tofu in the sauce. Let everything cook for 3-5 minutes. Add the sesame oil and sugar (if using) along with the scallions and stir until the scallions are just wilted.

Serve with a last sprinkle of Sichuan peppercorn powder as a garnish if desired.

Stir-Fry Sauce for Any Meat and Vegetable

1 1/2 cups chicken stock (or vegetable or mushroom stock; 350ml)
1 tablespoon Shaoxing wine
1 tablespoon brown sugar (or granulated sugar)
2 teaspoons sesame oil
1/4 cup soy sauce (can sub gluten-free soy sauce or tamari)
1 1/2 tablespoons dark soy sauce
2 tablespoons oyster sauce (or vegetarian or gluten-free oyster sauce)
1/4 teaspoon white pepper
1/4 teaspoon salt

In a jar with a tight lid (must hold 2 cups of liquid), combine all of the stir fry sauce ingredients together and shake well.

This sauce should keep for a few weeks in the refrigerator; all you need to do is measure and pour out what you need for your dish.

Makes enough sauce for about 3 dishes. Nutrition info is for one out of twelve servings of sauce, assuming that there are 4 servings per dish

HOW TO USE THIS STIR-FRY SAUCE:

1. MARINATE YOUR PROTEIN:

Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch

2. PREPARE AROMATICS:

Mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths.

3. SLICE VEGETABLES:

Prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

4. PREPARE YOUR THICKENER:

2 tablespoons water mixed with 2 tablespoons cornstarch.

5. SEAR MEAT:

Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

HOW TO USE THIS STIR-FRY SAUCE:

1. MARINATE YOUR PROTEIN:

Marinate 12 ounces of sliced beef, chicken or pork with:

2 tablespoons water
A pinch or more of baking soda (for beef only)
1 tablespoon oyster sauce
1 teaspoon vegetable oil
1 teaspoon cornstarch
2. PREPARE AROMATICS:

I like to cut my aromatics fresh, so I will mince 3 cloves of garlic, grate a teaspoon of ginger, and perhaps slice 1 or 2 scallions into 2-inch lengths if I have some.

3. SLICE VEGETABLES:

I’ll prepare the vegetables ahead of time, slicing celery, carrots, bell peppers, snow peas, onions, mushrooms, zucchini, eggplant, and/or broccoli. Use whatever you like and make sure to cut the vegetables small/thinly enough so that they’ll cook quickly (i.e. a couple of minutes).

4. PREPARE YOUR THICKENER:

2 tablespoons water mixed with 2 tablespoons cornstarch.

5. SEAR MEAT:

Add 2 tablespoons of vegetable oil to your hot wok (it should be almost smoking). Add the meat, sear on both sides, and set aside.

Searing Meat in Wok, thewoksoflife.com

6. ASSEMBLE STIR-FRY

Add another tablespoon of oil and add the garlic and ginger. (If you also sliced scallions, you can add the white parts of the scallion at this stage.)

After a few seconds, add the vegetables and stir fry for 1 minute or until just softened.

Add about 2/3 cup of stir fry sauce (more or less depending on how much sauce you like), and heat until simmering.

And add in the seared meat.

Bring to a boil and stir in the cornstarch slurry until the sauce is thick enough to coat a spoon (you may need a little more or a little less cornstarch slurry depending on how much sauce you added and how high your heat is). Add the green parts of your scallions (if using), and cook for another 15 to 20 seconds.

Serve over rice.

Scallion Oil Noodles (Cong You Ban Mian)

1/3 cup oil
8 ounces scallions (225g, julienned)
3 tablespoons dark soy sauce
3 tablespoons light soy sauce
4 teaspoons sugar
1 pound Chinese white noodles (450g, cooked until al dente)
—-if you want to add the pork component, you’ll also need 1 cup ground pork, 3 more tablespoons oil, and an extra 1/2 cup of chopped scallion

Heat oil in your wok over medium heat, add the scallions, and let them fry slowly. Once they start to turn golden brown, remove the scallions from the oil and set aside.

To the oil, add both kinds of soy sauce and the sugar. Use low heat and cook the mixture for about two minutes, until it starts to bubble up.

If you want to add pork to your noodles, simply brown the ground pork over high heat with about 3 tablespoons oil. Stir in 1/2 cup chopped scallions, and season with a bit of salt.
This recipe serves six. Portion out the noodles into bowls, and start with a tablespoon of sauce (it really doesn’t take much!). You can keep adding a bit more until the saltiness is to your liking. If using the pork, add a spoonful of your crispy pork and scallion mixture to the top, along with a small handful of the reserved fried scallions.

Toss it all together and dig in.

Sheet Pan Sausage with Grapes an Onions

1 large Spanish onion, thinly sliced
4 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 cups seedless red grapes (1 1/4 pounds), destemmed
1 teaspoon fennel, coriander, cumin or caraway seeds, lightly crushed
1 pound any sausages, poked all over with a fork
1/2 cup parsley, coarsely chopped
2 tablespoons chopped chives
2 teaspoons rice vinegar or sherry vinegar, plus more to taste

Heat oven to 450 degrees. On a large (13-by-18-inch) rimmed baking sheet, toss together onion slices, 2 tablespoons oil, salt and pepper, and spread in an even layer. Roast for 8 to 12 minutes, until the onions turn translucent and the thinnest pieces take on a pale gold color at the edges.

After 10 minutes, add grapes, seeds and the remaining 2 tablespoons oil to pan with onions, and toss well. Spread in an even layer and nestle sausage into the mixture.

Roast until sausage has browned, 25 to 30 minutes, flipping sausage and tossing grapes and onions halfway through.

Transfer sausages to a platter or to individual plates. Add parsley and chives to pan with grapes and onions and gently toss (this warms up and wilts the herbs). Use a slotted spoon to transfer grapes and onions to plates with the sausages.

Add vinegar to rimmed baking sheet and scrape up any browned bits on the tray. Drizzle pan juices over the grapes and sausages, taste, and sprinkle more salt or vinegar on top, if desired.

Note:

You can use any kind of sausages in this cozy, autumnal dish, filled with roasted sweet grapes and vinegar-spiked onions. Spicy Italian sausages made from pork, chicken or turkey, fresh chorizo or merguez, will give the dish a kick, while milder sausages like chicken and apple, bratwurst or Weisswurst make for a gentler meal. Serve this on a bed of polenta or mashed potatoes, or with some crusty bread to sop up the vinegary, sausage-rich pan juices, and a green salad on the side. If you want to halve this recipe, reduce the oven temperature to 425 degrees; otherwise the smaller amount of food in the pan might get too brown.

Sheet Pan Sausage and Butternut Squash

1 (2-pound) butternut squash, peeled, halved lengthwise and seeded
1 pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cup parsley leaves
1 tablespoon freshly squeezed lemon juice, plus more as desired
Flaky salt, as desired

Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into ½-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.

When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.

In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

Tip
The squash and sausage can be roasted 3 days in advance. Reheat in a low oven before serving.

Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.

Pork Milanese

FOR THE GRIBICHE

4 large eggs
1/4 cup olive oil
2 tablespoons finely chopped shallot
2 tablespoons finely chopped drained capers
2 tablespoons finely chopped cornichons (about 4)
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
Kosher salt
Freshly ground black pepper

FOR THE PORK

Canola oil, for frying (about 3 cups)
Four (5-ounce) pork shoulder cutlets, pounded thin between 1/4- to 1/8-inch thickness
1/2 cup flour
2 large eggs, lightly beaten
1 1/2 cups panko bread crumbs
Kosher salt
Freshly ground black pepper
Lemon wedges, for serving

FOR THE SALAD

Generous 4 cups (3 ounces) baby mustard greens or baby arugula
Juice of 1/2 lemon, or more as needed
Extra-virgin olive oil
Flaky sea salt, such as Maldon

Make the gribiche: Place the eggs in a small saucepan, cover them with 2 inches of water and bring to a boil. Meanwhile, prepare an ice bath in a large bowl. Cook the eggs at a rapid boil for 9 minutes, then transfer them to the ice bath. Let the eggs cool for about 5 minutes, then peel.

Finely chop the eggs and transfer to a medium bowl. Add the olive oil, shallot, capers, cornichons, parsley, mustard and vinegar and mix well to combine; the gribiche should be the consistency of paste. If the gribiche is too thick, stir in 1 tablespoon of water. Season lightly with salt and pepper.

Make the pork: In a large, heavy-bottomed pot, such as a Dutch oven, heat 3 cups canola oil over medium heat until it reaches 400 degrees.

Pat the meat dry with paper towels and, using a meat mallet, pound each pork cutlet to a 1/4- to 1/8-inch thickness between two large pieces of parchment paper. If necessary, pat the pork dry again.

Put the flour, eggs and panko in 3 separate shallow containers and set them in a row.

Season the pork with salt and pepper and lightly dip in the flour, just to coat. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere. Let the cutlets sit, undisturbed, for about 10 minutes — this helps the panko absorb the egg.

When the oil is ready, working in batches, fry the pork cutlets, turning once, until golden and crispy, 3 to 4 minutes. Transfer to paper towels to drain and immediately sprinkle with kosher salt.

Make the salad: In a large bowl, gently toss the mustard greens with lemon juice, a drizzle of olive oil and a few pinches of flaky salt until combined. Taste and season with more lemon juice or salt, if desired.

Serve with a dollop of the gribiche, the mustard greens, and lemon wedges for squeezing over the meat.

Pork Chops with Gochujang and Peanuts

Thin pork chops
Dry roasted peanuts
Sesame oil
Chili powder
Salt and pepper
Gochujang
Orange juice
Mirin
Chopped scallions
Rice, for serving

Secure the thinnest chops you can find at the store — that’s crucial for the quick-broil part.

Throw a few handfuls of dry-roasted peanuts in a pan set over medium-high heat with a glug of sesame oil. Let those go until they’re fragrant and just beginning to darken, then take them off the heat and toss with a few shakes of chile powder. Set the peanuts aside and heat your broiler.

Line a sheet pan with foil, and oil it lightly. Salt and pepper your chops, lay them out on the pan, and slide them into the oven. Cook the chops for around four minutes, then flip them over to finish.

Meanwhile, mix a tablespoon or so of gochujang, the Korean red-pepper paste, with a healthy splash of orange juice and a wisp of mirin. Taste. Adjust. Pour into a deep serving dish or platter.

When the chops are well crusted and brown, slide them into the sauce for a toss. Top with the peanuts and some chopped scallions if you have any. Rice on the side.

Pork Chops Puttanesca

3 cloves garlic, divided
1/2 teaspoon dried oregano
1/2 teaspoon crushed red chile flakes
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
4 12-ounce rib pork chops, preferably heritage, about 1 1/4-inch thick
1 small red onion, finely chopped
8 ounces ripe tomatoes, finely chopped
4 anchovy fillets in oil, drained and mashed
2 tablespoons pitted oil-cured black olives, chopped
1/2 tablespoon capers in vinegar, drained
1 1/2 tablespoons golden raisins
1/2 cup dry red wine
1 teaspoon fresh oregano leaves, minced

Mash 1 clove garlic with dried oregano, ¼ teaspoon chile flakes and salt to a paste in a mortar. Stir in 1 tablespoon olive oil and the vinegar. Spread this mixture on both sides of the pork. Set aside. Heat grill. Heat oven to 225 degrees.

Heat remaining oil in a small skillet, add onion and sauté until translucent. Mince remaining garlic and stir in. Add tomatoes, anchovies, remaining chile flakes, olives, capers and raisins. Stir in wine and cook on low until mixture is thick, about 10 minutes. Set aside.

Grill pork close to source of heat, turning once, until nicely browned but not cooked through, about 2 minutes per side. (You can also cook the chops in a grill pan or skillet over high heat for about 2 minutes per side). Transfer pork to a baking dish, slather with tomato mixture and place in oven for 45 minutes for medium, longer for more well done. Arrange pork on a serving platter, spoon any pan juices over it, scatter with oregano and serve.

Penne or other modest macaroni dressed with just olive oil and chile flakes is excellent alongside, to share the sauce with the meat.

Pork Chops with Pipian

FOR THE PORK CHOPS
4 medium-thick pork chops, bone-in or boneless
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
2 tablespoons neutral oil

FOR THE PIPIAN SAUCE
8 chiles de árbol
3 plum tomatoes
1 small onion, peeled and thickly sliced
3 cloves garlic, unpeeled
1/2 cup raw, hulled, unsalted pumpkin seeds
1/3 cup unsalted peanuts
1/3 cup hulled sesame seeds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice (or 2 allspice berries)
1 canned chipotle pepper
2 tablespoons neutral oil, lard or chicken fat
1 cup chicken broth, homemade or low-sodium
1 tablespoon kosher salt
1 tablespoon light brown sugar
1 tablespoon cider vinegar

Make the sauce: Remove the stems from the chiles de árbol, and gently roll the chiles between your fingers to remove the seeds. Discard seeds. Set a bare skillet over high heat for 5 minutes, then add the chiles. Toast until they are darkened and fragrant, approximately 4 to 5 minutes. Place them in a bowl, cover with 2 cups boiling or very hot water, and set aside to soak.

Return the skillet to high heat. Add the tomatoes, onion and garlic, and cook, turning occasionally, until charred, approximately 10 minutes. Put the vegetables on a plate, and set aside to cool, then slip the skins off the cloves of garlic.

Return the skillet to medium-low heat. Place the pumpkin seeds, peanuts and sesame seeds in the skillet, and cook, stirring and shaking the pan continuously, until they are toasted and fragrant, approximately 2 to 4 minutes. Put the seeds and nuts in a bowl, and stir in the cinnamon, cloves and allspice.

Put the chiles and soaking liquid in a blender with the tomatoes, onion, garlic, the nut-seed mixture and the chipotle. Purée until smooth.

Add the oil, lard or chicken fat to a large, heavy-bottomed pot, and heat over medium heat until it is nearly smoking. Add the purée. It will sputter a lot. Lower the heat, and stir, cooking the mixture down to a thick paste. It will continue to sputter and pop. Add the broth to the paste, and stir, then season with the salt, sugar and vinegar, and cook for another 15 minutes or so, until it resembles a thick, creamy soup. Lower heat to a bare simmer.

Make the pork chops: Season the pork chops aggressively with salt and pepper, and dust them with the flour. Add the oil to the skillet, and heat over medium-high heat until nearly smoking. Add the chops, and let them cook undisturbed, in batches if necessary, until crisp and well browned, about 5 minutes per side. Set them aside to rest for 5 minutes or so. Serve a chop per person on a generous amount of sauce, with tortillas to mop it up. Extra sauce can be used to braise chicken, lamb or more pork, or as a topping for enchiladas

Pork Chops with Maple-Balsamic Sauce

3/4 cup maple syrup
1 tablespoon balsamic vinegar
1 tablespoon dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup pecans
4 (1 1/4-inch thick) pork chops
Kosher salt
freshly ground black pepper
Extra-virgin olive oil
2 green apples, cored
1/4 cup finely chopped candied ginger

Preheat a broiler or light a charcoal grill.

In a small nonreactive bowl, whisk together the syrup, vinegar, sugar and cinnamon.

Place a small pan over medium heat, add the pecans and about 2 tablespoons of the maple-syrup sauce and cook for a few minutes, until the nuts are glazed and fragrant. Transfer the nuts to a plate and spread them out to cool. Transfer the cooled nuts to a cutting board, chop roughly and set aside.

Season the pork chops aggressively with salt and pepper, then drizzle with olive oil. When the broiler is hot, or the coals are covered with gray ash and you can hold your hand 5 inches above them for only 1 to 2 seconds, broil or grill the meat for approximately 7 minutes per side. Brush with some of the remaining maple glaze every 2 or 3 minutes, turning them frequently to prevent the sugar from burning.

When the chops are cooked, remove from the broiler or grill and let them rest for 5 minutes before serving. Meanwhile, slice the cored apples into thick rounds, drizzle with olive oil, season lightly with salt and pepper and place on the broiler pan or grill until tender when pierced with a fork. These, too, should be brushed with the maple glaze and turned frequently.

Serve chops with the apple slices, sprinkled with pecans and candied ginger.

Polenta is the perfect accompaniment — stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)

Pork Chops with Dijon Sauce

1 tablespoon butter
1 tablespoon vegetable oil
4 1 1/4-inch-thick center-cut rib or loin pork chops, bone in
Salt and freshly ground black pepper
1/4 cup chopped green onions or shallots
1/2 cup dry white wine
3/4 cup chicken or veal stock
1/2 cup heavy cream
1 tablespoon Dijon mustard (or more to taste)
1 tablespoon chopped parsley (optional)

Melt butter in the oil in a large deep skillet over high heat. Season chops with salt and pepper and add them, browning well, about 2 or 3 minutes a side, reducing the heat slightly if chops brown too quickly.

Remove chops to a platter and pour off most of the fat. Add green onions or shallots and cook over medium-high heat until softened, about 1 minute. Add wine and bring to a boil, scraping brown bits off the bottom. Stir in the stock and return chops to the pan. Bring the sauce to a simmer, cover and cook until chops are tender, about 15 to 20 minutes.

Remove the chops to a warm platter; cover with foil to keep warm. Raise the heat and boil pan juices to reduce by half, about 2 minutes. Add cream and boil 2 minutes more, until sauce reduces a bit and thickens. Remove from the heat and whisk in mustard and the parsley, if using. Taste and add more mustard if desired. Immediately spoon sauce over the chops and serve.