Whether it’s an entire spit-roasted pig or the more accessible skillet-braised shoulder, pork frequently is the focus of feasts during religious festivals in Bali, a pocket of Hindu tradition in majority-Muslim Indonesia.

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In the kitchens of a trendy Madrid dinner theater called Florida Retiro, chef Joaquin Felipe introduced us to pisto manchego, a colorful combination of sauteed summer vegetables that is Spain’s answer to French ratatouille.

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ucina povera, as so much of the cooking in Italy is, too often is translated too literally: poor kitchen. But that’s not a reflection of the food or the people who prepare it. It’s more about making delicious whatever you happen to have around.

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Sometimes the best way to change the way you cook is to not cook at all. For some weeknight meals, we grab a cooked rotisserie chicken from the supermarket, which allows us to focus on loading up the shredded meat with flavor.

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Spiralizing zucchini into “noodles” often translates into a wan and watery dish, a poor imitation of the pasta it attempts to emulate. Generally, it’s better to let an ingredient shine on its own merits. And for raw zucchini, we didn’t need to look far to find a better answer.

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The star of maque choux, one of the classic dishes of Louisiana’s Cajun country, is fresh summer corn.

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