• Halibut With Brown Butter, Lemon and Sage

    This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish. If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops. The flavor…

  • Osso Buco With Orange-Herb Gremolata

    Cross-cut veal shanks are the cut for osso buco, a braised dish. The sauce for my rendition is tomato-based, bolstered (subtly) by anchovies as well as white wine and broth. But it’s the addition…

  • Peruvian Roasted Chicken With Spicy Cilantro Sauce

    Burnished-skinned, deeply flavored and more than just a little spicy, it’s no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make…

  • Dosas With Mustard Greens and Pumpkin-Seed Chutney

    Making dosas — those gloriously thin, pleasingly sour South Indian flatbreads — at home requires some advance planning. You may need to hunt down the ingredients (online or at an Indian market), and you’ll definitely have…

  • Spiced Lamb Chops With Fennel and Cucumber

    One of the quickest-cooking cuts out there, lamb loin chops are leaner than a rib chop, with a very mild lamb flavor. Seasoning them simply with salt and pepper would be enough, but a…

  • Braised Chicken With Gochujang

    Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what…

  • Mango Royale

    The use of super-ripe Manila mangoes (native to the Philippines) is central to this no-bake dessert, as the fruit has a unique deep honey taste, a creamy texture with virtually no fibers, and a…

  • Mandu

    As with any dumplings, making mandu requires lots of space, time and hands. In other words, it’s the perfect project food for your next dinner party. Double or triple this recipe so all of…

  • Rosemary Rack of Lamb With Crushed Potatoes

    Tender rack of lamb, though expensive, makes an elegant roast for a special-occasion dinner, and it’s quite easy to prepare. A brief marinade of pounded garlic and anchovy, Dijon mustard and olive oil heightens…