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Tender seasoned shredded pork fill these cheesy burritos that are lightly fried to a golden brown. You can also serve them as soft burritos.
cooking.nytimes.com
This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don’t need to de-bone a whole pig) The only potentially tricky part is scoring the skin If you are buying the meat from your butcher you can have them do it for you
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Get BBQ Burger with Pork Recipe from Food Network
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A low-fuss recipe from Anthony Bourdain with an impressive presentation.
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Roasting the tomatoes, garlic and onions makes this soup especially flavorful.  After the veggies are roasted, all you need is 35 minutes and you've got a robust, rustic-style soup.
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Get Creamed Pearl Onions Recipe from Food Network
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This savory gorgonzola bread pudding accompanies steak perfectly, and is a welcome respite from your standard baked potato.
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Turkey sausage and farro make a delicious one-dish meal your whole family with enjoy.