Keeping it cool, here’s a recipe for one of the more delicious “salads” the world offers, what the Vietnamese generically call “bun,” pronounced “boon” (written more exactly, “bún thit nuóng”). It’s much more than a salad, actually, and in its variations—only one such is given here—easily can stand for the main meal of the day. 

This moves the recipe outside and shows how deliciousness is eminently possible on camping and backpacking trips as much as at the home address’s dining table.

Cutlets are a great way to have something versatile to eat, in various seasons, and that often use cuts of meat that are difficult to prepare in other ways. The difficulty is plain: because cutlets are very lean meat, they’re easily overcooked.

This is the classic Spanish gazpacho, originating in the southern region of Spain called Andalusia, home to all the traditional ingredients: its vegetables, sherry vinegar and, in this recipe, jamón serrano.

One way to serve smoked and grilled pork belly is in large cubes or chunks.

A serving of Fabada Asturiana, a pork and bean stew from Asturias in northern Spain. Photo from Flavio Lorenzo Sanchez on unsplash

This is a very long recipe (it can take three days to make); it is complicated, though the ingredients are commonplace; and it necessitates using only the best. That said, it is a dish that, if you’re successful in making it, will wow anyone eating it as few dishes could.

This dish is best made a day ahead and refrigerated until service so that the flavors develop. Also, it freezes well.

Cutlets are a great way to have something versatile to eat, in various seasons.

This marinade is particularly delicious on grilled pork or chicken thighs. Photo from Konstiantyn Li at unsplash.

Three turns on awesomeness—a sandwich, a soup, and a salad.

Grill a shoulder of pork using the “indirect method,” that the heat to one side of the grill, allows for long, slow, smoky cooking.

The variety of dumplings is vast, but includes those both steamed and fried crisp.

A couple of bowls of Hot and Sour Soup—made at home.

Here are 10 ways with avocado toast.

Posole (often spelled pozole, especially in Mexico and by Mexican-Americans) is both the name of the large kernel white hominy corn and the famed Mexican stew to which it gives its name.

Bossam, Korean long-cooked pork shoulder, eaten out of hand in packages of lettuce leaves.

Looked at historically, savory preparations using apples long pre-date—in truth, prefigure—sweet recipes.