A straightforward stovetop braise makes this savory chicken just right for a weeknight.

There’s character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that’s surprisingly substantial....

A goose on the table is a gift in and of itself: The crisp skin is a perfect counterpart to the moist, rich meat.

When pork shoulder is marinated, grilled, and sliced thin, it’s tender and juicy. The chile-based adobo with guajillos and pullas provides a rich, mellow heat.

Argentina, renowned for its grilled meats, and not just beef. Open up and flatten a chicken so more surface area can get a smoky char.

Even ardent bacon lovers will be amazed at the gorgeous interplay of flavors here: salty, smoky, sweet, and sharp.

It's common knowledge that cranberry and orange make a dynamic duo, but when you mix it up and substitute clementines for the orange, the synergy is off the charts. So imagine the delights in a tart cranberry...

This clove-spiced, BBQ-inspired ketchup is adapted from the popular recipe Jay Jenc created during his time as executive chef at Café Saint-Ex, in Washington, D.C.

Food editor Lillian Chou blended toasted chiles with spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy.

We may call this Asian, yet the flavors of soy sauce, hoisin, and ginger are as familiar to Americans as ketchup and mustard. Fuse them with pork shoulder in a long, slow braise and you’ll end up with the...