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The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears.
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
Eaten hot or cold, vegetarian or with shreds of beef, enriched with a dollop of sour cream and wisps of dill, the beet-based soup is the quintessence of good Eastern European cooking.
This long-simmered soup matches spiced black beans with a roasted tomato purée.
This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce.
Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness.
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo. It can also be made with any shredded, leftover meat, including pork or beef.
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.