This duck-lover’s version of the classic southern French casserole includes the bird in the form of rich sausages, bone-in legs and thighs, breast meat, and the traditional confit.
This thick, tangy soup from Ludivine restaurant in Oklahoma City gets additional depth of flavor from smoked tomatoes. Add a grilled cheese and you’ve got a perfect weeknight meal. See the recipe for Smoked Tomato Soup »
In this pub staple, gravy is added to minced meat, onions, and any vegetables on hand and topped with a buttery mound of mashed potato is dolloped on top. Get the recipe for Shepherd’s Pie »
In South India, rice and sambar is a daily meal. A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions. South Indian sambar is bolstered by sambar powder—coriander seeds, red chile, fenugreek seeds, and curry leaves, among other spices, that are coarsely ground together—as well as spices typically found in garam masala.
This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.
The dried spices in this complex, coconut-enriched Thai curry from chef Andy Ricker of Pok Pok reveal its South Asian origins. Ricker’s advice, from his October 2013 article The Star of Siam: “Follow the recipe exactly the first time, then adjust the seasonings and the coconut milk. Put your stamp on it. After all, that’s what the Thai do.” See the recipe for Kaeng Kàrìi (Yellow Curry with Beef and Potatoes) »