A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. SAVEUR test kitchen assistant Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950.
Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces.
The recipe for this lightly spiced and creamy cabbage casserole, baked with a crunchy topping, comes from the author's friend Marietta, a former personal chef. Serve it as a side dish with roast pork, chicken, turkey, or braised lamb.
Whether lending its floral sweetness to ice cream and cakes, or brightening a rich savory dish like Moroccan braised lamb or green bean and radish salad, honey is a brilliantly versatile ingredient. Here, our 30 favorite ways to use this invaluable golden syrup.
Grilling is a way of life in Australia. For our version of an Aussie summer barbie, we take a cue from cooks down under with an array of simple dishes that carry big flavors, such as lobster with garlic-parsley butter and lamb burgers with smashed avocado and red onion aïoli.