This dish of delicate veal, butter and more butter, cream and carrots consistently ranks in the top ten when the French are surveyed about their favorite dishes. This recipe comes from author Alexander Lobrano, who wrote about the dish for our 150th issue.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Black cardamom gives this classic Southeast Asian dish a floral back note.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
We adapted a recipe in Escoffier's Le Guide culinaire, published in 1903, for this version.
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Feijoada is a traditional Brazilian feast of black beans and mixed meats.
This dish was created at Trattoria Garga in 1979 and became a favorite of the locals.
This hearty Italian-American classic is perfect served on its own or with pasta and a meat-enriched sauce.
This dish showcases the complex and vibrant flavors of Indonesia.
This is one of the best dishes served at the Maxwell Street market in Chicago.
Restaurateur Lidia Bastianich (of Felidia, Becco, and Frico Bar in New York City and Lidia's in Kansas City) gave us this hearty and delicious recipe.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
This beef-enriched soup is a local favorite in Juchitan, Mexico.
Vietnamese noodle soup, known as phở (pronounced fuh, with a rising intonation), is a study in texture contrasts.
Oxtails were once looked at as "throwaway meat", but they are making a comeback in upscale restaurants as exotic meat.
This is a favorite stew among the locals in Nice, France.
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
Warm and inviting, this soup is French mountain cooking at its purest.