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.
Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
A creamy custard riddled with flakes of sweet coconut. That’s what pasteis de coco, from the Azores, Portugal, are all about.
This Thai-inspired chicken soup with coconut milk and lemongrass from chef Jean-Georges Vongerichten is as colorful as it is flavorful.
Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Tahini is the base for this Mediterranean dip made of leafy greens. Paula Wolfert chooses her greens by season and availability.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking, the preserved lemon is perhaps the easiest thing to make ever.
Lidia’s classic risotto from the city of Milan in Italy gets its flavor and color from saffron, shallots, white wine, and freshly grated Parmesan cheese.
This ice cream is bursting with pieces of fresh peanuts and specks of vanilla bean, just the way it’s served in Taiwan, China.
Simple to make, healthy, and aways a crowd pleaser, these Tuscan beans are packed with flavor from Pecorino Romano cheese, rosemary, thyme, and sage.
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.
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