Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.
Fried fish with a brown butter sauce and almonds is a French classic, and one of the most popular dishes at the beloved New Orleans restaurant Galatoire's.
Author Marc Maron gave us this recipe for his showpiece Thanksgiving stuffing, studded with dried fruit and enriched with chicken livers.
Chef Gabrielle Hamilton of New York City's Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
This cake improves in flavor as it ages and mellows. Covered and uncut, it may be made two days before serving, and it doesn't need to be refrigerated.
These buttery, nutty vegetables are the perfect autumn side dish.
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight.
Andrew Shotts, former pastry chef for the now closed La Côte Basque's, helped us adapt this recipe.