The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with sake, soy sauce, and ginger.

Andrea Albin came up with this dish starring pigs’ ears; their deep, porky flavor goes beautifully with the brighter notes of shallot, lemongrass, mint, and cilantro.

Mild tilapia takes beautifully to a robust, smoky cilantro-chipotle sauce.

Ají amarillo paste is crucial to many Peruvian dishes.

Buffalo sauce’s relationship with chicken wings is so strong that a spicy dalliance with salmon isn’t going to end things forever.

Inspired by the 2001 German film Mostly Martha, Martha is a perfectionistic chef in Hamburg whose sister's death leaves her in charge of her young niece. At work, she is further shaken by the arrival of an irrepressibly...

No Korean meal is complete without kimchi, a piquant condiment of fermented vegetables seasoned with ginger, garlic, chile, and all manner of fresh or preserved seafood.