Meaty pork spareribs are marinated in Portugal’s molho de piri-piri, a traditional hot sauce, then grilled over an open flame.
An updated braised brisket recipe based on Eastern European tradition with black radishes, parsnips, mushrooms, and, uh, chipotle and quince.
Ham glazed with cranberry fruit cocktail provides a tart sweet combination. Garnish with cranberries and oranges for a colorful holiday main course.
The garlic—all 40 cloves of it—turns mellows, mild, and darn near sweet as it cooks low and slow in this French classic.
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.
In this specialty of the Azores, the quail is marinated in paprika and beer for a sublime and intense flavor.
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.
More than just French stew, Provencale daube is a classic preparation rooted in geography, good sense, and even better taste.
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.
Called chicken grandmere, this French fricassee is full of sweet small onions, whole garlic, potatoes, bacon, plenty of mushrooms, and chicken, of course.
Seared duck breasts. Wilted greens. Creamy goat cheese. Toasted walnuts. Tastes like autumn to us. Thanks, Charlie Trotter.
This Thai-inspired chicken soup with coconut milk and lemongrass from chef Jean-Georges Vongerichten is as colorful as it is flavorful.
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