Main Course (46)
Side Dish (10)
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
This dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.
A crunchy, mustard-laced bread crumb coating makes a particularly delectable contrast to the sweet and tender meat on pork baby backs.
Vermouth adds sweet depth to these bar essentials, the key to a classic Gibson martini.
Bathed in fragrant curry- and ginger-infused coconut milk, this stew is a popular breakfast dish at Kingston cafés.
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes.
With a luscious interior and perfectly crisp crackling, this is everything roast meat should be.
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
Oregano and garlic give these grilled pork kebabs their signature flavor.
For this appetizer from Kea, fresh sardines are lightly pickled in a tart marinade.
The recipe for this pickle is a version of one described in The Folk Art of Japanese Country Cooking by Gaku Homma (North Atlantic Books, 1991).
Whole pickled tomatoes are a perennial favorite in Russia.
This Japanese preparation showcases the rich flavor of tuna. Easy Japanese recipe for tuna sashimi over rice with authentic garnishes.
We based this recipe on one given to us by Los Angeles home cook Ruth Honnegar. Ask your fishmonger for baby octopus; it's often sold cleaned and frozen in 1- to 2-pound packages.
This easy appetizer can be served warm or chilled.
A short fermentation period yields sauerkraut that is zingy and effervescent.
This delicious marinade brings out lamb's natural sweetness.