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Chef Richard H. Turner is truly a master of meat. From his renowned London outposts (including the heralded Pitt Cue Co.) to the great annual carnivorous festival that is Meatopia (which he cofounded), you can count on Turner for the very best “from snout to squeak.” His new cookbook, Hog, is a hefty volume of all things pig. If you’re a fan of that mighty animal, you’re going to need this book, especially for brunch.

Making migas is a traditional Spanish way of using up leftover bread, and while the ingredients vary from province to province, this version is close to that of Teruel in Aragon, in eastern Spain. I’ve long been fascinated by migas; in the right hands it’s a comforting dish that is a perfect way to start the day.

Reprinted with permission from Hog: Proper Pork Recipes From the Snout to the Squeak