Nourish Network

Nothing is more impressive on a holiday table than a roast prime rib of beef. Ask your butcher to prepare a 12-pound prime rib roast, with the fat cap left on and bones left in.

These carnitas are based on a recipe by Michele Anna Jordan that I’ve been using for years. Because the pork is braised in its own juice, these carnitas are much lighter than the traditional version which is cooked in ample fat. Serve with guacamole, lime wedges, salsa and a basket of hot tortillas.

The spirit of the harvest season, the richness of my mother’s kitchen and an acknowledgment of my Heartland roots, all brought together in one enameled, cast iron casserole. ~Kurt Friese

When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this version to be utterly addictive; moist and tender with just the right amount of spice.