A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.
Everybody in France seems to eat croissants daily, especially pain au chocolat.
The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
Chef April Bloomfield serves this sandwich with tuna-anchovy mayonnaise on a crusty roll at the John Dory Oyster Bar, in New York City.
Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
This recipe comes from SAVEUR contributing editor Rick Bayless.
Authentic Mexican Mole. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries.
This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.
These chocolate-dipped sandwich cookies are filled with a luscious mixture of pistachios and almond paste.
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
Patience is the key to making this flavorful pâté.
This rich, concentrated sauce is well worth the time it takes to make it.
This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
This Ligurian-style ravioli comes from Laura Schenone's book titled The Lost Ravioli Recipes of Hoboken.
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
Making butter at home is a relatively simple process in which cream undergoes a seemingly magical transformation.