Cooking Light, December 2013 Pages 91, 94

Credit: Jonny Valiant; Styling: Deborah Williams

Since multiple recipes appear on pages 91, 94, select the one(s) you want to save, share or create a shopping list for, here.

1 of 3

Credit: Johnny Miller; Styling: Sarah Smart

A quick baste midway through cooking flavors the pork crust, promotes browning, and keeps the meat moist.

Credit: Johnny Autry; Styling: Cindy Barr, Lindsey Lower

Credit: Jonny Valiant; Styling: Deborah Williams

The nutty, almost smoky flavor of wild rice pairs beautifully with game birds and other poultry.