These lamb burgers are spiced with mint, cilantro, and onion, and lime. The burgers are pan-seared. Served with an herb salad, the lamb burgers are a hit.
This Hungarian beef goulash, laced with more than a quarter cup of sweet paprika, falls between a soup and a stew. Hand-pinched dumplings top the goulash.
Leek and potato soup with bacon is a family favorite. Tender leeks and earthy potatoes make this soup hearty. The bacon adds smokiness. A keeper soup.
Baked seafood imperial, a riff on crab imperial, is shellfish tossed with cream and seasonings, breaded, and baked. Seafood imperial can be small or big.
This baked kibbeh is an easier-to-make cousin of the work-intensive classic. The ground lamb base is crowned with a savory onion and pine nut topping.
Sauteed chicken chunks are nestled over rice pilaf speckled with fresh tomatoes and parsley. A wedge of lemon or sumac finishes the dish.
Paella, the classic Spanish dish, is given the full treatment here. You don’t need a paella pan to make this paella recipe, either. A Dutch oven will do.
Sea bream fillet bundles alternate with lemon slices on skewers and are then grilled until the sea bream is cooked and the lemon slices are caramelized. A summer spectacular.
Couscous cooks quickly and is easy to mix with a variety of flavors. Shrimp, oranges, tomatoes, raisins, and almonds make this a delicious picnic salad.
The recipe for these barbecued baby back ribs calls for the ribs to first be brined, then massaged with a spice rub, and slowly barbecued.
Start it in the food processor and finish kneading this homemade pizza dough by hand. Top with whole milk mozzarella, plum tomatoes, and oregano.
Chicago is known for deep-dish pizza, but wherever you live, make this version at home.
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