RecipesMini Beef Tourtieres Here’s a twist on the traditional tourtiere recipe. Ground beef replaces pork, and cream cheese pastry takes the place of pie pastry. The filled mini cups make a melt-in-your-mouth addition to a buffet. —Cheryl Bruneau, Winnipeg, Manitoba
RecipesWontons with Sweet-Sour Sauce This super-simple finger food makes an awesome appetizer and is perfect for potlucks. I serve these crispy pork rolls with sweet-and-sour sauce, and they disappear in a hurry – folks can’t seem to get enough of them. -Korrin Grigg, Neenah, Wisconsin
RecipesSeasoned Bread Crumbs Our Test Kitchen came up with this good-for-you alternative to high-sodium packaged bread crumbs, using garlic powder and a handful of dried herbs. The crumbs make a savory topping for casseroles and a crispy coating for pork, chicken and fish.
RecipesRed Cabbage with Apples My German grandmother passed this recipe down to my mother, who gave it to me. I remember eating it as a small child. This vegetable dish can be made quickly and goes great with roast pork or barbecued ribs, potatoes and biscuits.
RecipesBarbecue Seasoning I use this BBQ seasoning on country-style ribs, pork chops and chicken. You’ll likely have all of the seasonings on hand to make a batch, and if you don’t use it all, it will keep for the next time. —Rose Rainier, Sheridan Wyoming
RecipesPina Colada Jam If you like pina coladas, you’ll love this! But here’s the kicker: The secret ingredient is fresh zucchini. Spread the jam on crackers and cheese or add to a pan sauce to give chicken or pork chops a tropical twist. —Taste of Home Test Kitchen
RecipesChili-Lime Grilled Pineapple I love grilled pineapple. This recipe combines the fruit’s natural sweetness with the tart and spicy flavors of lime and chili powder. It’s great for dessert and even as a side dish with ham or pork chops. —Geraldine Saucier, Albuquerque, New Mexico
RecipesGrilled Tuna with Pineapple Salsa When Beveylon Concha spent some time in Honolulu, she came upon this tropical treatment for tuna. Now a personal chef in Chesapeake, Virginia, she still prepares the pineapple salsa for everything from grilled fish to pork and poultry.
RecipesOne-For-All Marinated Beef “I use this great marinade not just for beef, but for everything I grill-from pork chops to chicken,” notes Sue Sauer of Deer River, Minnesota. “The marinade’s main ingredient-orange juice- is both low in calories and a good tenderizer.”
RecipesJezebel Sauce Typically called a Jezebel sauce, this sweet, fruity topping has an underlying bite from horseradish. It pairs well with cream cheese, but you could also try it over grilled pork and chicken. —Rita Reifenstein, Evans City, Pennsylvania
RecipesButternut Orzo Risotto This creamy dish resembles traditional rice risotto, only it’s quicker and easier to make. Fresh herbs enhance the tender orzo pasta and sweet butternut squash. Try it as a warming side dish for pork.—Country Woman Test Kitchen
RecipesApple Mashed Potatoes I love potatoes…especially mashed. When I came up with this combination, it was declared a winner. I serve this as a side dish when I have pork as an entree, but it’s great with any meat. —Rebecca Page, Pensacola, Florida
RecipesSavory Rice-Stuffed Apples My family has several apple trees, so I am challenged to create new recipes each fall. This side dish is wonderful with pork roast, and is practically effortless thanks to the slow cooker. —Roxanne Chan, Albany, California
RecipesStrawberry Tomato Salsa Here’s a sweet and tangy salsa that’s miles away from the spicy version people expect. Serve it as an appetizer with tortilla chips for scooping, or make it part of the main event and spoon it over chicken or pork. —Amy Hinkle, Topeka, Kansas
RecipesSpinach Souffle You just can’t make an easier, more delicious side dish than this. It’s great with beef, pork and lamb, and I especially like serving it for a festive occasion like New Year’s Eve. —Bette Duffy, Kenmore, Washington
Meal Types6 Brilliant Meal Plans That Let You Cook Once and Eat All Week Map out dinner with these easy meal planning recipes. How? Start with a big batch of a basic ingredient. Think: roast chicken, pork tenderloin, mashed potatoes or meatballs. Serve a portion for dinner, then tuck the rest into a make-ahead recipe.