When pork shoulder is marinated, grilled, and sliced thin, it’s tender and juicy. The chile-based adobo with guajillos and pullas provides a rich, mellow heat.

The Japanese flavors at work here are a great way to add stylishness and exoticism to an inexpensive cut.

Spreading the ears with a very typical, tangy, crazy-loco sauce gives them verve.

These grilled breaded chops combine the best of both worlds, with the crumbs toasting and crisping up while taking on a hint of smoke.

We usually think of tomatoes as vegetables, but this is really a fruit salad of sorts.

Thin ribbons of Parmigiano-Reggiano carry the mushrooms’ meaty robustness through each bite of greens.

A 1-inch-thick rib pork chop is big enough to take a commanding spot on the plate but not so big as to overwhelm it. This brine works quickly and it’s worth it for the juiciness and flavor it imparts to the...

It's made from one of the hottest chiles on earth, so heat seekers can slather the salsa all over their rib eyes with bravado.

Irresistibly charred crust is topped with ingredients that have a natural affinity for one another: sweet cooked-down onions, toasted walnuts, and the bite of Gorgonzola.

Tamales are a Latin American staple, and this rendition cleverly showcases corn in three distinct forms.