Porcini, pancetta, and rosemary bring the woodsy goodness to this lasagna. Layer that with nutmeg scented bésciamella sauce and a sprinkling of parmesan and you have a lasagna that’s more wooing than a box of chocolates. There’s quite...

Andrea Albin came up with this dish starring pigs’ ears; their deep, porky flavor goes beautifully with the brighter notes of shallot, lemongrass, mint, and cilantro.

Bones are what you want on Halloween night, and your best bet for plenty of them—along with generous amounts of succulent meat—is beef short ribs.

To compensate for not browning the meat, add “power” ingredients that produce a similar depth—cocoa powder, canned chipotles in adobo, and Worcestershire sauce....

The inspiration for these burritos came from those at the Santa Fe Farmers Market, in New Mexico, where they are truly the early birds reward.

For those with a fear of frying, this oven method produces moist, flavorful meat and all of the requisite crunch.

Eating meat or cheese between layers of bread is practically an innate human behavior. These 12 delicious recipes show you why so many cuisines around the globe have some version of the sandwich....

Chicken gizzards can be irredeemably chewy, but a slow braise in lard tenderizes them nicely.

Don’t resist this dish’s charm. Slicing through the silky flesh to reveals a seasoned lamb and rice stuffing, that is absolutely satisfying.

The dough­—based on bomboloni, with duck fat subbing for butter—is soft as a baby’s bottomand a dream to work with.