Redolent of ginger and garam masala, this lively main course can be prepared a day in advance, which makes it a terrific dish for a party.
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.
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.
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.
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.
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 spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
The secret to these succulent ribs is to roast them first, then marinate them overnight.
The warm, exotic Turkish spices in this dish meld beautifully with the intense flavor of the lamb.
Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish.
This dish has its origins in the 19th century, when the lords of Hikone, an area noted for its cattle, brought beef preserved in miso to the shogun in Edo (Tokyo).
This Indian dish enhances the chicken with warm, exotic spices and fresh herbs.
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.