Saveur

Pork and apples are a natural culinary duo, but three’s a charm when fennel is added to round out the flavor of this stew. Continue...

Parmesan, lemon zest, and pine nuts turn ordinary bread crumbs into a magnificent crust for chicken cutlets. Topped with taleggio, prosciutto, and a chunky fresh tomato sauce, this is a delicious entrée for a sit-down family meal. Continue...

This feastworthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig’s hind leg that yields crisp skin and juicy meat.

This dish, which can be served as a side or an entrée, is from a recipe in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, 2009); we’ve found it works well with country ham.

Who said brining was only for poultry? This pork loin marinates for eight hours in an apple juice and maple syrup solution, making it both juicy and flavorful. Continue...

Fried slices of prosciutto provide a crisp contrast to sautéed escarole.

The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.

The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, chipotle-spiked, Coca-Cola-glazed ham.