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Georgian Cheese Bread

Georgian Cheese Bread

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is the firm but creamy salted cow’s-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture.

Photograph by Romulo Yanes

Spicy Glazed Eggplant

Spicy Glazed Eggplant

Slender Asian eggplant magically holds its shape as you sauté it, without going mushy, and yet it collapses in the mouth with a final suggestion of its glaze, bold with Japanese seven-spice powder and the gentle heat of fresh ginger.

Photograph by Ditte Isager

Istrian Gnocchi with Truffle Cream

Istrian Gnocchi with Truffle Cream

Dada was as patient as she was precise in demonstrating how to make makaruni (Istrian gnocchi). We tried our best to mimic her nimble hands as she expertly kneaded and rolled the dough. It isn’t easy, but it’s so satisfying once you get the hang of it. And you will.

Photograph by Romulo Yanes

Spicy Crab Spaghettini with Preserved Lemon

Spicy Crab Spaghettini with Preserved Lemon

Our Australia correspondent, Pat Nourse, attended the Sydney Seafood School. The combination of flavors here is quintessentially Australian, inspired by far-flung sources and joined together in a unique way. The brininess of preserved lemons brings out the sweetness of the king crab you’ll find in each twirl of pasta.

Photograph by John Kernick

Buffalo Salmon

Buffalo Salmon

Buffalo sauce’s relationship with chicken wings is so strong that a spicy dalliance with salmon certainly isn’t going to end things forever. Then again, this fiery fish works so well that we’re thinking it might just open up a whole new world for the condiment.

Photograph by Romulo Yanes

Grilled Glazed Steak and Asparagus

Grilled Glazed Steak and Asparagus

The glaze, which goes on the asparagus as well as the steak, has a rich sweetness that is transformed into something wonderfully complex once it hits the heat of the grill.

Photograph by Romulo Yanes

Chicken Breasts Provencal

Chicken Breasts Provençal

Travel editor William Sertl took a weeklong boot-camp course at The Culinary Institute of America in Hyde Park, New York. For this classic French dish, students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once. The pan-sauce lesson that followed yielded a simple, elegant cloak for the very juicy chicken.

Photograph by John Kernick

Lamb Tagine with Prunes and Cinnamon

Lamb Tagine with Prunes and Cinnamon

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

Photograph by Romulo Yanes

Lemon Curd Tart with Olive Oil

Lemon Curd Tart with Olive Oil

Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice . “This recipe is really genius,” he says. “I’m more of a savory/stewing type of cook, but this is so easy and works so well that it’s become a staple for me.” Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.

Photograph by John Kernick

Bumble's Ginger Roulade

Bumble’s Ginger Roulade

This recipe for ginger roulade—which one of our editors got from the Ballymaloe Cookery School, in Ireland—was created by Bumble Ogilvy-Wedderburn, a Scottish cook. In her original version, this dark spice cake is baked in the oven and then rolled around a fluffy filling of cream and crystallized ginger. Ogilvy-Wedderburn later decided to prepare and freeze several cakes. Before serving, she cut the cakes into slices, sprinkled the slices with turbinado sugar, and broiled them. The sugar doesn’t melt completely, resulting in a crunchy texture along with bites of cake and cream that are both hot and cold at once. It’s a completely different dessert from the original, which is shown here, yet it’s prepared with the exact same ingredients.

Photograph by Romulo Yanes

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