Store-bought panettone is the foundation of this raisin and bread pudding. Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown...

This version creates a very moist rice, infused with intensely flavorful chorizo and a generous amount of beer, which contributes a malty tang.

These omeletlike hors d’oeuvres, not to be confused with Mexican flour tortillas, are as hearty as they are delicious.

The simplicity of this dish will resonate with anyone looking for a beautiful and delicious all-American turkey.

Bulgur and lentils combine to make a nutty, satisfying side dish (or a vegetarian main course).

Roasted with super-savory pancetta and olives, the garlicky chicken meat stays moist in a shallow bath of white wine.

Here, a garlic, cumin, and smoked-paprika rub on rare roast beef has the alluring smoky meatiness you’ve always associated with richly flavored chorizo.

This bread deepens and becomes more complex in flavor and aroma the day after baking, and it is absolutely stellar when toasted.