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If you have a smoker, this low-and-slow smoked turkey recipe from Myron Mixon is a hit any time—not just Thanksgiving. When you make it, you’ll see why.

This spiced chickpea dish, pindi chana, gets its name from the city of Rawalpindi.

If you can get your hands on fresh wild mushrooms—and these days, it’s not hard—this wild mushroom risotto recipe is the best way to show them off.

A few tricks make this hearty weeknight black bean chili recipe great.

The is a copycat of the popular five-star grilled chicken found throughout Bangkok.

Bone-in pork loin roast is a sleeper hit for holiday celebrations.

This vegetable Massaman curry gives you the best of both worlds: a full-flavored and ultra-comforting curry that’s also unfussy enough to whip up on any weeknight.

Flavored with rosemary, sage, tarragon, and thyme, this turkey is something special.

This from-scratch tuna noodle casserole is creamy, flavorful, and really easy to throw together; it makes a crowd-pleasing weeknight dinner and even freezes well.

Chicken thighs are always delicious, but the briny olives and browned shallots turn these green beans into the star of the show.

A long-time favorite of Epicurious readers, this impressive holiday ham is glazed in caramelized brown sugar, honey, and mustard.

This simple preparation of sweet potatoes can become the base for many lunches and weeknight meals.

The best method for truly juicy pork tenderloin is to first pan-sear it and then finish it in the oven.

Chogae guksu has a refreshing, cold broth, with chicken, veggies, and egg to make it a balanced meal.

This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) that are past their optimal freshness.

Poach salmon in the same thyme-and-garlic-infused water that the corn is boiled in for this refreshing, time-saving salad dinner.

Tender grilled swordfish steaks are topped with a bright, garlicky Mediterranean-inspired dressing of chopped whole lemon and oregano.

In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken.

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.