Mozambican Spicy Prawns with Coconut Rice

From the former Portuguese colony of Mozambique comes fiery prawns, coconut rice, and sauteed plantains. A drizzle of coconut-peanut sauce finishes the dish.

Portuguese Grilled Shrimp with Hot Sauce

Simply and simple Portuguese. Big shrimp are marinated in a piri-piri hot pepper sauce then grilled until just cooked through. A great, quick weekday dinner.

Ranchero Sauce

Serve this salsa recipe with chips or use it on chile rellenos, huevos rancheros, and omelets. Even works as a pasta sauce. Fresh and simple salsa.

Barbecue Spice Rub

A versatile spice rub for any barbecue – meats, chicken, or fish. Apply the night before to cure the meat. Stores for six months at room temperature.

Braised Brisket of Beef

An updated braised brisket recipe based on Eastern European traditions. Black radishes, parsnips and mushrooms share the stage with chipotle chili and quince.

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.

Golden Caramels

Golden caramels — literally, that’s what these are in taste, color, and topping. Decorate each caramel square with a bit of 24-karat gold for a glitter look.

French Vanilla Ice Cream

For the purists out there, nothing beats the recipe for smooth, creamy vanilla bean ice cream made from the essentials: milk, sugar, vanilla bean, eggs, cream.

Pistachio Gelato

This is true pistachio gelato, Italy’s ice cream. It’s all meaty nuts and sweet creaminess. Don’t mind the drab green color; it’s a sign of authenticity.

Corn Chowder

Plump kernels of corn, substantial cubes of potatoes, slices of onion, chunks of bacon and plenty of spices fill every cup of this hearty corn chowder.

Chilled Spring Pea Soup

This soup, rife with peas and smoky bacon, has a tempting color, velvety texture, and a fresh flavor. The trickle of cream on top doesn’t hurt, either.

Peppercorn-Cilantro Root Flavor Paste

This paste is the essence of Thai cuisine: black pepper (prik thai), fresh coriander (cilantro) roots, and garlic, salted with a little Thai fish sauce.

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.

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.

Portuguese Rice Pudding

Rice pudding is a Portuguese staple. This lighter recipe, which doesn’t call for the traditional use of eggs, is flavored with lemon and dusted with cinnamon.

Portuguese Fava Beans with Cilantro

A liberal amount of chopped cilantro and tomato stirred into the pot just before serving makes this a memorable way of serving fava beans-Portuguese style.

Green Bean and Potato Salad

Few vegetable combinations are more natural than green beans and new potatoes. A healthy dose of shallots adds brilliant flavor to this potato salad.

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.

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.