Pounding the spice paste with a mortar and pestle is hard work, but that’s what brings out all the nuanced flavors.

We knew Chang was something special the minute we tasted his signature dish. He plays with the classic Chinese pork bun, retaining its pillowy wrapping, adding crisp cucumbers and scallions....

Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices.

The recipes from this month’s issue that are destined to become classics in our home kitchens—and in yours.

These meatballs are legendary, and for good reason: Three types of meat give them depth, and a meaty, bacon-studded sauce puts them over the top.

Give brunch or supper a brilliant twist with Richard Bertinet’s take on croque-monsieur. He uses streaky bacon, but pancetta also does the trick.

Getting rid of the crust for this clever play on quiche Lorraine is a win-win.

Two grand bistro classics meet here: the frisée aux lardons salad with a poached egg, and oeufs en meurette (poached eggs in a red-wine sauce).