The recipe for this hearty, savory soup comes from Katalin Bánfalvi, author Carolyn Banfalvi's mother-in-law, who lives in the village of Bõny, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Get the recipe for Hungarian Goulash »
. Matt Taylor-Gross
Pork and Duck Sausage
Most sausage recipes call for a meat mixture that is about 30 percent fat—using too much can yield a link that is more greasy than luxurious. Here, Russell Moore of Camino in Oakland, California, combines pork belly with rich duck liver and skinless duck breast—fatty duck skin is too tough—for a perfectly tender sausage.
In North Africa, cooks have long relied on this garlicky chile paste to lend depth to cooked meats and vegetables. It’s incredibly dependable in its ability to liven up foods—we use it in all sorts of ways, from serving alongside crudités to rubbing grilled meats to topping falafel. Get the recipe for Harissa »
Mititei (Grilled Sausages)
Small skinless sausages are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or “wee ones,” are delicious served with zesty mustard. Get the recipe for Mititei »
Tangy sauerkraut juice makes a surprisingly good accompaniment to light, anise-flavored aquavit in a sophisticated, unexpected cocktail based on the flavors of a Reuben. A sprig of dill adds a fragrant herbal note. Get the recipe for Caraway Fizz »
Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews.