Cranberry-Orange Glazed Ham

Ham glazed with cranberry fruit cocktail provides a tart sweet combination. Garnish with cranberries and oranges for a colorful holiday main course.

Chicken with Forty Cloves of Garlic

What makes this chicken recipe so amazing is the 40 garlic cloves mellow as they cook with the chicken, making them mild and sweet. James Beard’s best.

Portuguese Pork with Clams

For this specialty of Portugal, seared marinated pork and fresh clams meet in a spice-filled broth. Serve over fried potatoes cubes as the Portuguese do.

Azorean Double-Marinated Quail

In this specialty of the Azores, the quail is marinated in sweet-and hot-paprika-scented beer for an intense flavor, then cooked in the marinade.

Prawns with Poached Pears and Curry Sauce

Shrimp are marinated in a little vodka, adding sweetness and improving their flavor. Curry powder and coconut milk give richness to a finished dish.

Tagliatelle with Leeks and Shrimp

Tagliatelle with leeks and shrimp is an great alternative to pasta with heavy sauces. Here a light chicken stock complements sauteed leeks and shrimp. This is one of David’s favorite for more than 15 years.

Provençal Beef Stew

A daube is simply a Provencal-style beef stew, chockablock with beef, carrots, onion, mushrooms, and olives in red-wine sauce. See? You’re fluent in French.

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Classic Provençale Daube

More than just French stew, Provencale Daube is a classic preparation rooted in geography. For a weekend dinner, make a day ahead for deeper beef flavor.

Marie-Claude Gracia’s Roast Duck

A unique way to roast duck from Gascony. The fat is removed from the pan as the duck roasts, yielding tender, succulent meat. Pair with French Burgundy.

Classic French Chicken Fricassée

Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.

Duck Breast Warm Goat Cheese Salad

Seared duck breasts sit on wilted greens and are topped with goat cheese so creamy it simply melts in your mouth–a perfect foil to the crunchy walnuts.

Simple Roast Turkey

Simple is the operative word here. The turkey is roasted at a high heat for crackly skin and moist, tender meat.

Meatball-Tomato-and-Egg Tagine

Moroccan comfort food. Lamb meatballs are served in a rich cinnamon-flavored tomato sauce in which eggs are poached in the final few minutes of cooking.