The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
We based this recipe on one from chef Donald Link of New Orleans's Cochon and Herbsaint restaurants.
At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Oregano and garlic give these grilled pork kebabs their signature flavor.
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Whole pickled tomatoes are a perennial favorite in Russia.
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
This easy appetizer can be served warm or chilled.
A short fermentation period yields sauerkraut that is zingy and effervescent.
Very large, firm daikon radishes are the best for making this classic kimchi.
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
This delicious marinade brings out lamb's natural sweetness.
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.