We're all about working smarter, not harder, so naturally we're smitten with Fresh Tart's ideas for transforming one meal into many different enticing treats throughout the week.
I've written before about the beauty of braising a pork shoulder one day, then crafting several meals from it as the week wears on. This version is more basic than the Pork Braised with Chiles & Cinnamon, which means you can eat it even more ways. Seasoned with onions, garlic, salt, and pepper, the finished roast can be eaten as is with its rich pan juices. (Mashed potatoes would be a perfect accompaniment.)
Then the next day you can warm some of the pork with hoisin sauce and roll it in lettuce leaves with rice, scallions, pickled vegetables or kimchi, and a dab of chile sauce. Or ginger scallion sauce. Oh my goodness YES.
If you told me a few years back that I'd be turning to 
Handed down from her father's family (as many recipes from her charming cookbook are), this brisket is bound to be a classic on your family's table, thanks to its robust flavor, laissez-faire cooking method (low and slow braising), and a velvety sauce that begs to be sampled and sampled again from the pan.
Recently, my boyfriend and I sat down for a hearty meal at 
Thankfully it lived up to my expectations and then some, and despite its enticing plate companions (the aforementioned braised beef, and a heaping pile of tender spaetzle) it was the tart and heavily spiced cabbage that I devoured with relish.
Tired of tasting all things chicken? Then we say it's time to cast poultry aside and try cooking the other other white meat — rabbit, that is. While rabbit's experienced a recent resurgence, chefs and food lovers around the world have long prized the meat, which is tender, fine grained, and lean without an off-putting poultry aftertaste. 
