Kung Pao Chicken With Peanuts

The origins of Chinese Kung Pao Chicken are murky, but this recipe for chicken, peanuts, and red chiles bathed in a rich kung pao sauce is a winner.

Tagine of Lamb with Prunes, Almonds and LaKama Spices

Perfumed with LaKama spices and studded with almonds and prunes, this rich tagine is a little taste of Morocco in your dining room.

Pot-Roasted Pork Loin with Fall Fruits

Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.

Pappardelle with Amazing Slow-Cooked Meat

A show of hands, please. Who swoons to beef that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.

• Quick Glance
• 40 M
• 3 H, 40 M
• 22

Cold Chicken Chutney Salad

Diced chicken breast, pineapple, celery, and slivered almonds are stirred into a curried mayonnaise for a delightful cold kosher salad. An excellent lunch dish.

Chicken Braised with Saffron, Cinnamon, Lavender, Almonds

Chicken is braised in a brew containing saffron, cinnamon, and lavender. Braised the chicken a day ahead for the best flavor and serve it over rice, couscous, rosemary mashed potatoes, or polenta.

Classic Roast Turkey with Giblet Gravy

This classic roast turkey is a Thanksgiving favorite. The turkey is simple and utterly delicious. The giblet gravy adds the right drizzle of flavor and keeps the turkey moist.

Portuguese Ham-and-Sausage Bread

These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.

Grilled New York Strip Steaks with Roasted Garlic Butter

Grilled New York Strip steaks with sweet garlic butter sliding across it. Decadent. Outrageous. And 100% legal. A perfect recipe for grilling fanatics.

Portuguese Stewed Beef from Pico | Caçoila

This recipe for Caçoila de Pico, a Portuguese stew with red peppers, can be made with beef or pork. Serve the meat with boiled potatoes and red peppers.

Lamb Curry with Pear Chutney, Brown Rice, and Okra

Jacques Pepin makes lamb curry by cutting the meat into small pieces and grinding whole spices into curry powder for maximum flavor. Serve with brown rice.

Portuguese Grilled Pork Ribs

Meaty pork spareribs are marinated in Portugal’s hot sauce called molho de piri-piri then are grilled over an open flame–just like in Portuguese countryside.

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.

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.

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.

• Quick Glance
• 30 M
• 4 H, 30 M
• 0

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.

Beef Wellington

A favorite holiday dish, beef Wellington is beef fillet is slathered with pate, covered in a dice of mushrooms, wrapped in puff pastry, and baked.