Piri-piri sauce usually gets its tang from lemon juice, vinegar, or whiskey.
The quick grilling of this dish adds another dimension to the curry.
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
This is a savory church supper staple in the mountains of Vermont.
If you can properly roast a chicken, you can cook almost anything.
This masterpiece is ideal for a feast.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
At the Hotel La Mamounia in Marrakech, Chef Boujemaa Mars prepares this dish in a traditional earthenware tagine.
This is a home-style version of an iconic, paprika-flavored Hungarian dish as we sampled it at a restaurant in Budapest.
This family recipe from Chiu Chow, China, was given to us by our friend Corinne Trang.
This recipe is a traditional East Hampton way to cook lobsters taken from Long Island Sound.
This Indian dish enhances the chicken with warm, exotic spices and fresh herbs.
This dish is a favorite in Mexico's Yucatán Peninsula—our version adds a few interesting twists.
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.
This simple but delicious dish is an Alsatian classic.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
This classic Chilean dish is a distant relative of England's cottage pie.
This is our take on the classic duck à l’orange.