Dr Pepper, the beloved cola, is the secret ingredient for this fruity glazed ham. The soda is brushed on the ham, making a glaze that has the spice profile of the drink. Instant flavor.

Se Bak
by Robert Danhi
from Southeast Asian Flavors
(Mortar & Press, 2008)
4 servings as part of a multi-dish meal
Annie Leong, my mother-in-law, has been my indispensable tutor in Malaysian cookery. This is one of her simple, delicious …

by Stanley, Evan, Mark and David Lobel
from Lobel’s Meat Bible
(Chronicle, 2009)
Serves 4

Smothered with sweet red peppers, tangy vinegar, and earthy black olives, this dish offers a satisfying intensity of flavors that nearly jumps off the …

by Helen Chen
from Easy Chinese Stir-Fries
(John Wiley & Sons, 2009)
Serves 3 to 4

This is a classic Sichuan dish named after Chongqing, a major city in Sichuan province. It is also known as “twice-cooked pork,” because …

by Bob Sloan
from Dad’s Awesome Grilling Book
(Chronicle, 2009)
Serves 4
The name says it all. Besides their succulence, their infectious flavor, and their being part of one big joyful and fabulously tasty and messy meal, these ribs …

by Takashi Yagihashi with Harris Salat
from Takashi’s Noodles
(Ten Speed Press, 2009)
Serves 4
The elegant preparation I introduce here, braised pork belly served in a “sandwich” with a tangy hoisin sauce, is a mouthwatering appetizer. But this …

by The Middlebury Inn
from Dishing Up Vermont
by Tracey Medeiros
(Storey Publishing, 2008)
4 servings
Stevens Orchard supplies the Middlebury Inn with the wonderful variety of apples used in this salsa and in many other dishes served in the …

by Tessa Kiros
from Falling Cloudberries: A World of Family Recipes
(Andrews McMeel Publishing, LLC, 2009)
Serves 4 to 6
This is so Finnish and probably one of the dishes that really remains in my mind from my childhood. Allspice …

by Diane Morgan
from The Christmas Table
(Chronicle Books, 2008)
Serves 8 to 12
A crown roast of pork makes a spectacular presentation on a holiday buffet or dining table. Traditionally, the center of the crown roast is filled …

by Elizabeth Yarnell
from Glorious One-Pot Meals
(Broadway Books, 2009)
Serves 2
Adobo, or roasted, pork is a staple in Latin America and some parts of Southeast Asia. This is just one version of the Latin American-style dish, made …

by James Villas
from The Bacon Cookbook
(John Wiley & Sons, Inc., 2007)
Makes 4 to 6 servings
Served throughout German-speaking Switzerland with all sorts of veal and game dishes, this hearty braise would be most often made with …