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Succulent, earthy, and fried crispy around the edges, duck carnitas is meltingly tender and offers up fragrant notes of citrus and spices.

This is another recipe that is really just a starting point for your creativity and what you have on hand. You can use any type of tomatoes, as long as they are ripe and juicy—and at room temperature. When you chop the tomatoes, make sure to scrap the juices from the cutting board into the serving bowl along with them—that’ll be the flavor base for this easy, uncooked sauce.

You can use this mix as a spread over toasted crostini or baguette or eat it as a dip with crackers or chips.

When it comes to sweet corn, my family is divided. Some of us are purists who like it steamed and simple, and others like to turn up the heat by grilling it with spices. If you’re about to make this recipe, you’re siding with my half. 

Everybody is familiar with the beefy T-bone steak, but did you know you can get that same cut from the pig? Bet your butt you can, and the payoff can be just as impressive! Similar in structure to its beef cousin, the pork T-bone features a strip loin on one side of the bone, with a tenderloin on the other. The strip portion is denser, packed with plenty of meaty flavor, while the tenderloin is super tender and flavorful. The loin and tenderloin sections tend to have slight variances in how they are cooked, so the key to perfecting this cut, in my opinion, is to grill the steak hot and fast over direct heat while using convection heat (by closing the lid) around the steak to ensure that it cooks evenly and quickly.