We love hash browns for their delicious contradiction. Throw in some nuggets of spicy Spanish chorizo and things only get better.

Good old split-pea soup moves up in the world when a smattering of crisp, salty, fried country ham is sprinkled on top.

Like the classic steak preparation for which they are named, these crisp panko-crusted ribs cook fast, but they’re surprisingly tender on the inside.

The beer and cheese combo gets saucy, turning toast and fried eggs into a truly luxurious meal all about extras.

A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this platter an irresistible hit at parties.

Food editor Ian Knauer added black peppercorns to aromatic five-spice powder, which holds its own against the robust flavor of hanger steak.

Try to eat just one. A haute version of the favorite bar food, these bites resemble miniature chiles rellenos.

Making your own duck confit allows you to control the spicing and the cooking time to produce a velvety piece of meat.

This recipe alone is reason enough to grab your tote bag and head to the farmers market. Blackberry Farm dresses up the dish with parmesan foam and a drizzle of aged balsamic vinegar, but the ingredients stand...

Honest isn’t a word that comes up much when side dishes are being discussed, but that’s exactly how these smashed potatoes and peas strike us.