Rich, warm, and well-balanced, this chicken mole recipe employs five types of chiles to add deep layers of heat, fruitiness, sweetness, and smokiness.

This jerk chicken recipe is from Paul Chung, who grew up in Jamaica and sampled jerk throughout the island. It's fragrant, fiery hot, and smoky all at once.

Chef Meherwan Irani's Parsi-style fried chicken is first marinated with an aromatic mix of ginger, garlic, chiles, and spices then dredged in flour and dipped in fluffy beaten egg for a crispy, golden crust. Basting the chicken while it cooks helps to crisp the outside while keeping the inside juicy and evenly cooked. He serves this dish with a quick slaw of shredded cabbage and carrots, chopped cilantro, and healthy dashes of vinegar and lime juice.

Samantha Fore's favorite Sri Lankan grab-and-go snack, maalu paan, a yeasty roll stuffed with spiced fish and potato, inspired this rendition, filled with curry-spiced chicken, leek, and carrot. Typically made with homemade dough, these get a speedy upgrade thanks to store-bought frozen rolls.

Dried figs are poached in port to make a luscious Portuguese-inspired sauce to pair with roast chicken for a meal perfect for the first fall nights. Ruby port provides the best color, but tawny will also work well.

Based on the Silver Palate classic, our Chicken Marbella uses bone-in, skin-on chicken thighs and a wonderful sweet-briny mix of capers, olives, dried apricots and pitted prunes.

A homemade rub and overnight salt dry brine make this a can’t-miss smoked chicken.

F&W's Melissa Rubel adds scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy burger.

Tuna salad gets an upgrade thanks to fresh zucchini, summer squash, and cannellini beans.

These hearty tacos, piled high with braised pork and topped with a shower of thinly sliced cabbage and cilantro, are a love letter to the Mexican cooking traditions that shape California cuisine. Fried in pork fat after cooking low and slow, the pork gets extra crispy without being dry. Dried chiles bring a mild, sweet heat to the salsa; their slight bitterness cuts through rich, fatty pork.

Versatile pork tenderloin has a number of admirable attributes—it’s easy to prepare (just don’t overcook it), it plays well with endless global flavors (from lemongrass to Creole mustard), and feeds a crowd without blowing your budget. But let’s be honest: pork tenderloin will never make your heart race the way a well-marbled rib eye or glistening red snapper does.That is, unless you partner it with a hot grill, wood-fueled fire, and a seductive ally. The lean, mild-tasting meat is made for punchy sidekicks. In this recipe, grilled pork tenderloin is paired with one of my favorite supporting players: a tangy green salsa made from blistered tomatillos, onion, garlic, and serranos, which takes on a complex, caramelized depth from all of the charred and blackened bits. Finishing the sauce with a splash of thickened cream isn’t essential, but it makes everything better, bringing the tart, bitter, and spicy flavors together beautifully.This green salsa can be made up to five days in advance, so it’s a great opportunity to make the most of a lingering fire (from, say, last night’s dinner) and cook ahead—a time-efficient practice that I encourage in my books. Or, you can char the vegetables in a grill basket first, toss them in a food processor, and then puree them into a sauce while the meat rests.Another reason to direct pork tenderloin to the grill? You can use your tongs to roll the meat over the grates for even browning. That means more crispy, delicious exterior—and no panic about flipping, say, a fish fillet or chicken breast without tearing the skin.Serve thinly sliced rounds of pork over a pool of the tomatillo sauce, or pour the salsa over the top. When it’s paired with warm corn tortillas or steaming white rice, I ask you, dear reader, would you call this meal boring? Never.

Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook through without drying out and gently caramelizes the tender fennel, onion, and shallots.

This simple but surprisingly luxurious dish comes together in about half an hour

These Vietnamese-inspired sandwiches are a clever and tasty way to use leftover beef stew.

Calabrian chiles combined with honey make for a simple homemade hot honey marinade and glaze for these skillet-cooked pork chops.

Sonoko Sakai's Japanese curry recipe is an ode to two popular Japanese dishes: curry and katsu. The secret to getting the brittle, crispy skin on tonkatsu (Japanese crispy breaded pork cutlets) is to use panko breadcrumbs, which are much larger and coarser than Western-style breadcrumbs. The tonkatsu is served on a bed of rice flavored with curry sauce and topped with cabbage, cilantro, and a fried egg, with pickled cucumber on the side for a delicious blend of textures and flavors.

This ultraflavorful Puerto Rican classic roast pork shoulder marinates overnight in a blend of citrus, garlic, and herbs, then cooks slowly in the oven until it's deeply caramelized.

Tuba, a beverage made from the sap of the coconut palm tree, is commonly served in the muggy, tropical heat of Colima, Mexico’s city of palms. Locals ferment tuba to make fruity coconut vinegar, which they use to braise pork. Enter the state’s famous tatemado de Colima, which is so good that it just might dethrone your love for carnitas. The vinegar, chiles, and garlic cut through the richness of the pork for a super-tender result. This version from Javier Cabral and Paola Briseño González makes an excellent special-occasion dish for a big group and, like many other Mexican braises, tastes even better the next day.

Bursting with sweet blueberry jam, these tender, cakey doughnut muffins might just be your new favorite sweet treat.

This custardy classic features tart cherries, rich vanilla, and a crisp cornflake-pecan topping.