French chef Michel Roux’s single-subject cookbooks are wonderfully informative, beautifully photographed and packed with recipes you’ll make over and over. Pick up Roux’s latest collection, Cheese, and prepare to cook with one of humanity’s favorite ingredients like never before. This pork belly confit with pappardelle and a sprinkling of Greek cheese is one of the most satisfying plates of pasta we’ve ever had. 

I had the pleasure of sampling this rustic, flavorful dish in Greece. If you cannot obtain Mizithra cheese, use Kefalotyri or Percorino Romano instead. The pork belly, should you have any left over, is delicious cut into thick lardons and pan-fried, then added to a salad of frisée or dandelion leaves, with a little strong cheese crumbled over. You need to start preparing this dish at least 24 hours in advance.

Reprinted with permission from Cheese