This dark-roux gumbo recipe originates in Cajun country.
The beans in this classic Punjabi dish can be cooked without a pressure cooker, but allow for an extra hour of cooking time. Serve with flatbread or rice.
A hearty take on the northern Italian classic from Bamonte's restaurant in Brooklyn, New York.
A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat.
This long-cooking Ethiopian braised chicken dish is the first thing author Marcus Samuelsson prepares when his wife's sisters come to town.