Though not quite as tender, lamb shoulder chops have deeper flavor than rib chops and won't break the bank.

Puréed-bean soups can sometimes be monotonous, but here farro's seductively chewy texture is anything but boring.

Thin ribbons of Parmigiano-Reggiano carry the mushrooms’ meaty robustness through each bite of greens.

Here’s a hearty vegetable soup that doesn’t take as long to make as the classic but is better than what you’ll find in a can.

We couldn’t improve much on traditional beef Stroganov, but we did decide to trade up.

These omeletlike hors d’oeuvres, not to be confused with Mexican flour tortillas, are as hearty as they are delicious.

All sorts of English terms have made it into the Indian culinary lexicon. This is what's called a "chicken roast."

The fact that Algeria shares culinary traditions with Spain, Italy, and France is evident in many of its dishes, like this skabetch.

This recipe alone is reason enough to grab your tote bag and head to the farmers market. Blackberry Farm dresses up the dish with parmesan foam and a drizzle of aged balsamic vinegar, but the ingredients stand...

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday.