Here, pork burgers get a triple hit of flavor: The sauce gets mixed into the meat, slathered onto the cooked burgers, and brushed on the bun.

Food editor Gina Marie Miraglia Eriquez often cooks for hordes of children, and she knows that meatballs are always an easy sell.

Serving flank steak (a favorite for the grill) Korean style is always a hit—guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own....

Some of us prefer grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

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.

This dish showcases salmon and the bright, fresh flavor of early-summer sugar snap peas in a dish that's perfect for a lunch with friends or a light dinner eaten outdoors.

Remember those baked hams gussied up with pineapple rings and maraschino cherries? But here, the effect is homey, more subtle, and less overtly sweet.

Cooking cucumbers takes them out of the salad realm, transforming them into a side dish that's perfect with fish or white meat.

Pork all over Denmark is hauntingly tender. Food editor Maggie Ruggiero was taken with the pork belly she tasted there—crisp, but succulent and rich.

Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.