Sweet papaya and tart Ruby Red grapefruit juice tame the heat of the Scotch bonnet pepper in this steak marinade.
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.
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
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.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
Juicy and spicy, with just the right amount of smoke, these ribs will leave you craving more.
This luxurious terrine is a classic of French cuisine.
Khlea is a type of Moroccan preserved dried meat—a sort of North African confit.
Lemongrass is one of the easiest ways to add a sweet, refreshing flavor to shrimp.
Chef Zak Pelaccio, of New York City's Fatty Crab, hints of flavors from the South Seas as he expertly uses cincalok (fermented shrimp) in his savory brined lamb and garlicky lemon sauce.
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