pork

Red beans and rice is a dish that is native to Louisiana. Traditionally it's enjoyed on Mondays because it's a one-pot meal that makes use of leftovers from Sunday's family dinner. The important thing to remember is that the beans must be soaked overnight, therefore a little planning is involved when making it.

It also requires time because the beans simmer with pork, vegetables, and aromatics for two hours. The resulting dish is hearty soul food that's filling and flavorful. Four different kinds of pork — bacon fat, ham, ham hocks, and smoked sausage — infuse the beans with an amazing richness.

To take a trip to the Bayou in your own kitchen, all you have to do is make these red beans and rice! Here's the recipe.

Today, billions of Chinese people worldwide are ringing in the year of the rabbit by spending time at the table with their friends and family. But that's where a lot of the similarity ends; each region of China and ethnic Chinese groups have their own cultural traditions associated with the celebration.

For some, it's eating both the land and the sea; for many, especially those near the coast, it's absolutely imperative to consume copious amounts of fragrant fish.

In starch-heavy Northern Chinese cuisine, the Lunar New Year wouldn't be complete without shui jiao, or boiled dumplings, which signify wealth and prosperity because of their resemblance to ancient Chinese currency. Savor them simply with a side of soy-vinegar dipping sauce and a drizzle of chili oil. Enjoy abundance in the coming year with this recipe.

Instead of joining the crowds of party-goers this New Year's Eve, I'm staying in, and I invite you to do the same! Call up some friends and host a festive and special dinner party that lasts until the countdown. Start with a luxurious duo of appetizers: oysters on the half shell with two types of sauces (cucumber mignonette and classic cocktail sauce) and a bubbling pot of cheese fondue with lots of delicious items for dipping (bread cubes, potatoes, broccoli, etc.). For the main course, offer a thick and slow-cooked pork ragu with pasta. It's comforting and hearty. Crusty bread and a big green salad round out the menu. Check out the recommended recipes after the break.

Holiday feasts with the family call for large, important roasts — that's something I learned long ago from the late cookbook author Sheila Lukins. Make it something succulent and impressively large, like a beef Wellington or a rack of lamb, which can be shared and passed around the table.

If you're not an expert at roasts, don't dish out valuable dollars on a piece of beef tenderloin that you'll risk overcooking. Instead, stick to a more basic (and affordable) cut like pork loin. This Latin-inflected citrus, cumin, and cilantro recipe serves up to eight and will leave guests reaching for seconds — but it won't set you back more than $25. For the recipe, read more.

• Easy appetizer idea: savory chocolate crostini. — Food Wishes
• A look at Michael White's first ever cheeseburger, the White Label. — The Feast
• The host of Calorie Commando has been sentenced to nine years in prison. — Eatocracy
• Serve homemade tamales over the holidays. — Chow
• The year in tacos. — Eater NY
• The 35 best pork dishes in New York City. — Grub Street NY
• Must make: the 12-layer red and green holiday cake. — Serious Eats
• Learn how to put together the McRib at home. — Huffington Post Food

What's the easiest, most elegant meal you've ever prepared? Well, kateparham knows her answer.

Never one to turn down a good competition, I couldn't resist entering Chez Pim's Dinner @ 8 challenge: Dorie's French Supper Menu. Ok, the cookbook giveaway might have also had a little something to do with it. But, I must say, after participating in this challenge, I have become (even more so) a fan of Chez Pim's new Dinner @ 8 feature. The concept is simply brilliant: a food blog that walks readers through not only one recipe, but an entire meal, complete with step-by-step instructions for the entire menu. Although Dorie's French Supper Menu was time consuming (it took me exactly 3 hours from start to finish), it was one of the easiest, most elegant meals I've ever prepared.

Follow this link to see my results!

For more pictures of mouthwatering meals, visit Savory Sights, and if you love a little dare, then be sure to check out Kitchen Challengers! Upload your favorite pictures and you may even wind up featured here on YumSugar.

I recently spilled the beans about my ambivalence over turkey; it's my least favorite part of the holiday meal. But I'm not alone: more than a quarter of you admitted to being undecided about the big bird. To all of you naysayers out there, I suggest you make another roast instead. Don't even worry about it being something pricey, like crown roast of lamb or beef fillet — simply make pork tenderloin. With its cranberry sauce and sweet potato side, this foolproof recipe, which comes courtesy of Ming Tsai's latest book, tastes just like Thanksgiving, no turkey required. Want the recipe? Keep reading.

I'm never happier than when I discover a good sale at the meat counter, and on a really generous week, my grocer offers two-for-one deals on a healthy and quick-cooking cut, pork tenderloin. I'll buy two, but diversify my plate by making a hearty pork, apple, and squash meal one night, then digging in to a completely different pork meal the following evening. Tonight, utilize leftover pork by oven-roasting it with a light seasoning, all the while quick-sautéing brussels sprouts, almonds, and apricots until wilted and caramelized. If you prefer extra flavor, dry-rub the pork spices and herbs like cumin, paprika, dried sage, and oregano. Get the recipe now.

Whether you've been eagerly awaiting golden leaves or you're still in denial that Summer's over, there's one easy to way to embrace Fall: by cooking your family a healthy, yet hearty meal that brings together all the flavors of the season. Pork tenderloin tastes great straight off the grill, but it's even more wonderful in Autumn applications. Here, marinate pork with garlic, sage, and seasonings.

Bake and serve with prepped, in season butternut squash and cooking apples like Golden Delicious and Gravenstein varieties that have been oven-roasted with butter, onions, and honey mustard. Your plate will look — and taste — as colorful as the changing leaves around you. For the recipe, read on.