Albóndigas (meatballs) are often served in soup, but our skewered version needs only a squeeze of lime juice to bring out their meaty richness.

Chorizo takes the place of fresh sausage, and garlic adds punch to a buttery base. Imagine all of the classic textures with Latino flavors—it's that good.

Bacon and chestnuts turned out to be a perfect pairing for Thanksgiving green beans, as the latter picks up the smoky flavor of the former.

Our favorite fall fruit stars in these classic desserts (and a few main dishes).

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

Ginger and Shaoxing rice wine give a deep, round intensity to chicken. The salty savor of country ham and chestnuts make each forkful a hit.

The juniper in this recipe adds a je ne sais quoi depth to the short ribs. Subtle, but we would certainly miss it.

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

In our restaurant issue, prominent chefs share their trademark recipes. Take a look at some of their favorites—and ours, too.

Chef Chris Cosentino uses a razor, a blowtorch, and a carving knife to butcher a whole pig’s head, which he uses to make porchetta di testa. Squeamish viewers beware: It gets graphic....