This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour.
The national dish of Senegal, this boldly flavored combination of fish, rice, and vegetables simmered in tomato sauce is a hearty one–pot meal. You can make it with any fish or vegetables you have on hand, including potatoes, cassava, squash or pumpkin, and plantains. See the article Senegalese Shopping List for more information on the ingredients traditionally used in this dish.
This over-the-top Americanized paella gets its smoky kick from paprika and chorizo.
A dark brown roux is the flavor base for this Cajun stew, which works just as well with shrimp.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
Qabili pilau is widely considered to be the national dish of Afghanistan.
This recipe is based on one that appears in The Sushi Experience by Hiroko Shimbo.
Although this dish is traditionally made with a whole, cut-up chicken, we've found that thighs and drumsticks work just as well.
In Lucknow, it's said that there are more than 30 different cuts of goat, each with a different taste and texture. This dish uses parcha, the delicate, well-marbled flesh of the ribs.
This Japanese specialty requires very fresh fish.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
Ask your butcher to debone the veal, reserving the bones for you.
Cesare Benelli of Ristorante Al Covo in Venice, who shared his recipe with us, makes this risotto with a richly marbled cut of beef; we've found that a meaty short rib works well.
This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines.
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one.