Sweet, translucent roasted onions marry beautifully with bechamel and Gorgonzola for a rich casserole. See the recipe for Creamed Onion Gratin »

Bathed in fragrant curry and ginger-infused coconut milk, this Jamaican stew is a popular breakfast dish at Kingston cafes. See the recipe for Curried Chicken »

The combination of lobster, mayonnaise, and crisp cucumber in this classic New England lobster salad is unbeatable served in a buttered roll. See the recipe for Lobster Salad »

Olive oil is used three ways in this version of the venerable Italian soup: for sauteing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. See the recipe for Tuscan Bean Soup »

The key to making these meatballs is to brown them first in a skillet and then braise them in a sauce of red wine and tomatoes. Serve with crusty bread or spaghetti to sop up the sauce. See the recipe for Classic Meatballs »

Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn’t break as easily during tossing as fresh egg pasta does. See the recipe for The Original Fettuccine Alfredo »

Our version of these spicy burgers includes a tangy chili, garlic, and mayonnaise sauce. See the recipe for Green Chile Cheeseburgers »

The bright acidity of dried fruit pairs perfectly with the warm flavors of coconut and almonds in these sweet, satisfying granola bars. They’re are as good for breakfast as they are for a mid-afternoon snack, and the easy, high-yield recipe means there’s always plenty to go around. See the recipe for Chewy Fruit and Nut Granola Bars »

This delicious, skillet-braised chicken dish gets its depth from fresh rosemary, bay leaves and wine. See the recipe for Rosemary Chicken (Kotopoulo me Dendrolivano) »

The addition of truffle and truffle-infused oil heightens an already indulgent dish.