Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

So what makes a Cornell Chicken? It's all in the tangy white sauce that serves as a marinade and baste, creating a moist and flavorful grilled bird. More

What are armadillo eggs? With powerhouse of flavor delivered by these sausage-wrapped stuffed jalapeños, they question should be, what aren't they? More

A barbecue sauce made from all the flavors of coq au vin: deep Burgundy wine, earthy mushrooms, sweet onions, and woodsy herbs, caramelized and grilled onto juicy, bone-in chicken. Stew hits summer! More

Chimichurri with steak is certainly not a new idea, and in fact it's probably the most common way that this Argentinian sauce is used (and they know a thing or two about steak in that country). The garlicky, herbal flavors marry beautifully with the richness and fattiness of steak, not to mention its visually stunning contrast of green against red. More

A second attempt at replicating the taste and texture of al pastor at home came with some nice improvements, along with a few set backs, using an interesting technique that could hold future promise. More

Although these may be a bit much for backyard barbecue, this recipe shows exactly how competition barbecuers pack as much flavor into their meats as possible, along with a strong focus on presentation. More

Ribs slow-smoked over cherry wood get a little Asian flair when finished with a hoisin barbecue sauce, creating a unique combination of sweet, salty, and smoky that's all around delicious. More

Serving burgers with Hollandaise is one of those ideas that borders on mad scientist territory. Kind of insane but pure genius. These Lamb Burgers from Zakary Pelaccio's Eat with Your Hands take it a step further, using super fatty lamb to make the patties and serving them up with a duck egg Hollandaise and charred scallions dressed with salt and vinegar on fat English muffins. More

Adapted from The Kitchen Diaries. [Photograph: Blake Royer] Why I Picked This Recipe: Though I've ordered this type of salad at restaurants before, I've never tried it at home, and I was eager to play with Slater's proportions in the... More

Crossing a cultural divide, hoisin brings the dominant Asian flavor to this sauce that still retains the American standard of a sweet and tangy tomato base. More

Sweet, spicy, soft, and crunchy, these pickles pack a lot of contrast into incredibly delicious little spears. More

A mustard, garlic, and rosemary crust added a complimentary bite to the flavor and silky lamb, making it a real holiday treat. More

These little zucchini rolls may require some patience to get together from start to finish, but their good looks are only bested by the incredible combo of flavors packed into such a small package. More

A simple Greek sauce of roasted hot peppers, feta, yogurt, olive oil, and lemon juice provides amazing layers of flavors in each bite. More

For best texture, the veggie burgers must be cooked within thirty minutes of adding bread crumbs or they will become mushy. To prepare in advance, combine all ingredients except for crumbs and mix in the crumbs just before forming the patties and serving. More

This recipe was a lesson on the complexity of the loaded term "Canadian-bacon," where the maple-cured and smoked pork loin I made is just one of many possible interpretations. More

A fresher take on the more traditional Mexican chorizo, green chilies gave a very natural flavor that seasoned the pork thoroughly with a spicy kick, but didn't overpower the meat, creating a link with great flavor and balance. More

With about three pounds of chorizo on hand, these stuffed poblanos took deliciously took care of a third of that. I'm taking suggestions on how you'd like to see the remaining sausage used. More

The immense seasoning in this fresh pork sausage delivers a wildly delicious link--juicy and spicy with an earthy quality that ensures every single bit was a powerhouse of flavor. More