Mock meat gets a boost from some intense Indonesian flavors. (By Robin Asbell)

Smoked Duck and Cherry Pressed Sandwich

A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries. (By Aida Mollenkamp)

CHOW Veggie Burger

Our stab at the perfect formula. (By Regan Burns)

Bison Strip Steaks with Brandy Pan Sauce

Pan-seared bison strip steaks are gussied up with a quick brandy-butter and shallot sauce. (By Kate Ramos)

Chili con Carne

Also called “bowl of red” by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State. (By Amy Wisniewski)

Mongolian Beef Kebabs with Chile Jam

Skewered meat doused in a nicely spicy sauce. (By Richard Crocker, Richard Crocker Catering, San Francisco)

Pulled Jerk Chicken Sandwiches

You’ll never say chicken is boring again. (By Ali LaRaia)

Korean Grilled Chicken

This grilled chicken, known as dak gui, tastes like teriyaki chicken all grown up. (By Aida Mollenkamp)

Apple-Stuffed Pork Chops with Cider Sauce

Apples star in the stuffing for this satisfying autumnal dish. (By Regan Burns)

Mushroom and Fennel Bread Pudding

Loaded with herbs and pecorino. (By Aida Mollenkamp)

Beef Kalbi

Thin slices of short rib marinated in a sweet sesame sauce and grilled until lightly charred and crispy. (By Kate Ramos)

Chicken with Goat Cheese and Figs

Served with a port reduction sauce. (By Luke Knowland)

Whole Roasted Fish Basquaise

A low-fuss recipe from Anthony Bourdain with an impressive presentation. (By Anthony Bourdain)

Five-Spice Roasted Chicken

Roasted chicken gets a punch of flavor from an aromatic marinade. (By Aida Mollenkamp)

Tomato-Basil Arancini

These small Italian rice croquettes are perfect party appetizers. (By Marc Alvarez)