This tasted like a more complex, more delicious chicken parm. All the classic flavors were there—tomato sauce, cheese, chicken—but done in a more sophisticated way. The provolone was creamy with a little sharpness, the prosciutto nice and salty, and the chicken tender and juicy. When mixed with some marinara and basil, it had everything that makes a really plate-lickin' Italian-American meal. More

There wasn't anything not to love here. The pulled pork was as smoky and tender as always, with the added tang and spice from the sauce, and the empanada crust was flaky and crisp. They'd be perfect for this weekend's couch marathon, AKA the Oscars. More

I've already outed my shameful seafood aversion. Yes, I am "that guy" who relies on teriyaki and tempura at standard Japanese restaurants. I switch it up sometimes though, getting negimaki—scallions wrapped around thinly sliced flank steak in a teriyaki sauce—thinking of it as "meat sushi" so I fit in better with all my raw seafood eating comrades. More

A sweet ginger-miso sauce settled into all the canyons created by scoring a criss-cross pattern into Chinese eggplants and grilling them until very tender. The eggplant and paste melded into one creamy concoction that had a nice balance between a mild miso flavor, sweetness, and a little bite from the ginger. More

These didn't get the Week Wing honor due to any lack of deliciousness, but because I had already given grilled Jerk chicken its proper credit. However, there is virtue in a plate of Jerk wings over Jerk chicken. More

Rubbed wings stay juicy and get a nicely browned skin after about 30 minutes of cooking over indirect medium-high heat, at which point barbecue sauce is applied and they start to caramelize. Another coating of sauce and some time directly over the coals creates the layers of sauce that I love—a little sticky, a little charred, and just overall delicious. More

Not a coffee drinker myself, I wasn't sure how this would go over, but I ended up loving it—the way the coffee plays with the other spices, smoke, and meat. And the coffee-ness didn't dominate. Rather, the ground beans added an earthy quality to an already complex mix of flavors. The ribs eaten dry were fantastic, but even better with a coating of stout barbecue sauce. More

Whether or not you're in freezing temperatures, this Grilled Cilantro Chicken with Pickled Tomato and Avocado Salsa is a winner. The bone-in, skin-on chicken breasts are marinated in a Mexican-inspired mix of chopped cilantro, lime, and cumin for about an hour. The garnish is a tomato and avocado salsa spiced with a supercharged combo of spices and chiles, more than enough to turn even the blandest winter produce into something thrilling. More

Liking brussels sprouts can make me feel lonely sometimes. This take gives them a nice crunch, mellow bitterness, and a mustard tang. The sprout haters around me were having none of it, but I still took pleasure in these delicious little cabbages. More

Christmas is a relatively new experience for me as a Jewish New Yorker, but my wife's family holiday celebrations have formed my idea of the Christmas meal: sweet, meaty, and overly indulgent. This dried fruit stuffed pork loin fulfilled on those three requirements—the juicy piece of meat was nothing but savory-sweet goodness. More