Bring this loaded BLT dip to your next tailgate or game day party. It takes minutes to assemble, and feeds a crowd. Serve with a big bowl of sturdy potato chips.

Growing up, this baked pork chops and rice dish was a staple in my home. This is a great recipe because the pork and rice cook in the same dish. The rice is flavorful and the pork chops come out nice and tender.

This slow cooker honey mustard pulled pork is so punchy and sweet, and the glossy sauce clings nicely to the pork. Serve on slider buns.

This Viking stew, made with meat, berries, mushrooms, plenty of fresh herbs, and root vegetables typically available to the Vikings, is a seemingly primitive dish with a remarkably sophisticated flavor. It works with any meat, so if you cannot hunt for wild boar, do not be dismayed—you can still make it!

This wild rice stuffing is an old family recipe. An alternative to traditional bread stuffing, this wild rice version is perfect for holidays or other special occasions with friends or family. Directions are for baking it in the oven, but you can cook it in your turkey if you'd like. If you like wild rice, you'll love this stuffing!

Chef John's campfire carnitas require some tending and attention while they slow cook in a campfire or in a charcoal grill, but you will be rewarded with the most succulent, tender pork imaginable. Campfire-friendly ways to serve include on tortilla chips, in a bun, or as nachos.

This copycat Chipotle brown rice recipe is an upgrade to your conventional (and, let's face it, plain) side dish of rice at dinner. Brown rice provides a nutritious, fiber-packed alternative to white rice. And the cilantro and lime provide an extra dash of delicious Mexican flavor.

This Thai basil fried rice is a staple of Thai cooking and a great use for leftover rice. Adjust the spices to your tastes. I get Thai basil from a local Asian market. It has a different flavor than regular basil and makes all the difference in this recipe. It is fast and fairly easy to make but requires constant stirring.

These smashed dumpling tacos are tacos filled with ground pork and ginger, then fried smashburger-style, and topped with cilantro and tri-color slaw.

I am a terrible rice cook, but once I tried this method I can be confident that it will turn out every time!

These smash dumpling tacos are your favorite pork dumplings simplified—no rolling and tucking—by spreading the filling on flour tortillas, then cooking them smash-style. You get all the flavor, and then, because you’ve used a tortilla, you call it a taco.

Savory Indian rice flavored with toasted and fragrant whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal. Make sure you warn people not to bite into the whole spices!