Tagine, the Moroccan stew, shares its name with the terra-cotta pot it's traditionally cooked in, whose neat conical lid promotes convection and even cooking. There are many versions; maybe the most classic is braised chicken, green olives, and lemons in a sauce fragrant with ginger and coriander.
North Rustico Harbour's Blue Mussel Café uses haddock, lobster, and scallops in their creamy baked casserole. Any combination of seafood—cod, clams, mussels, shrimp—will work just as well. See the recipe »
A thick cornmeal and smoked ham filling is rolled in blanched cabbage leaves and braised in a paprika-spiked tomato sauce in this comforting dish from Hungarian home cook Edit Szabó Gézáné. See the recipe »