Andrew Purcell of the New York Times. Food stylist: Barrett Washburn.

This spicy pork shoulder is braised for a long time and will make you salivate throughout the season. The brown pork shoulder is simmered in the oven with fire-roasted tomatoes, red wine and basil until it becomes fork-like tender and breaks down into a rich rag. Red pepper flakes produce mild heat, while basil adds sweetness. Serve on polenta or stir with tubular pasta, such as macaroni or spaghetti. If serving with pasta, dilute the sauce with a little pasta cooking water to help the sauce cover the pasta.

New York Times, Kim Severson

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