Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
Flank steak, also known as London broil, isn't the most tender cut of beef, but it is one of the most flavorful. The key to getting a tender flank steak is to let the meat marinate for a good, long time — in this case, in a mixture of red wine, Worcestershire sauce, garlic, various spices, and fresh rosemary — and the carve it across the grain into thin slices before serving.
The secret to this dish is to toast and grind whole coriander seeds.
This simple stew represents a typical way of preparing fish throughout northern Peru.
In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru.
This Cantonese-style dish, from a Chinese cooking expert, is light and luscious.
This recipe is a perfect blend of hearty wild boar with creamy and comforting polenta.
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
From 1960s Spain comes a lovely recipe melding three luxurious ingredients: duck, brandy, and black truffles.
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
Erin Cannon-Chave often makes this Ardèche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Oxtail create a wonderfully rich flavor, which, when paired with tender meat and light puff pastry makes the perfect winter dish.
For this salad, Cesare Casella of Beppe in New York City uses only the Tuscan dried beans he imports. He recommends a mixture of beans that is pleasingly varied in color, size, and texture.