Hate Brussels sprouts? Well, hate them no more. Here shaved sprouts are tossed with thin slices of pecorino and prosciutto and dressed with lemon and oil.
This shrimp stock recipe should be in everyone’s repertoire. The deep, sweet—well, shrimp-y—flavor is utterly incomparable. Trust us.
This classic Moghul recipe is teeming with lamb and spinach. Lovely with Indian breads or rice or both, it’s a little bit of India brought to your home.
This way of cooking mackerel, an overlooked fish, makes for a tender, moist bite. The onions add a depth of flavor, the wine-butter sauce a bit of luxury.
You’ve not truly lived until you’ve had pork belly prepared this way. Perhaps it’s time you get a life….
Clams casino, the classic American dish, get a facelift here. The clams get the casino treatment with big shards of bacon, parsley, and garlic.
Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.
Similar to Middle Eastern kibbeh, these beef-and-bulgur croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.
This Christmas crown roast of pork is brined then rubbed with garlic and herbs then oven-roasted. The center of the crown roast is filled with wild rice.
Chopped kalamata olives are added to lamb burgers for a savory twist. On the side of the lamb burgers is a mint-parsley-garlic-lemon gremolata.