At the Hotel La Mamounia in Marrakech, Chef Boujemaa Mars prepares this dish in a traditional earthenware tagine.
This adaptation of a recipe from Richard Olney's The French Menu Cookbook can also be made with goose liver.
We developed this recipe based on many rustic dishes we've enjoyed all over France.
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.
Rice noodles are typical of Canton (rice territory). This recipe was developed by Corinne Trang, former director of the SAVEUR Kitchen.
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 ŕ l’orange.
This is the definitive paella of Valencia.
The infusion of fresh ginger in the teriyaki sauce adds a vibrant note to this preparation.
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
This dish, from the Chinese island of Hainan, has become a Singaporean standard.