At Mo Mo, chef Greg Malouf serves his b’stilla in individual portions, but we’ve opted to make a large pie designed to be served in wedges.

You might forget you have a sweet tooth after tasting beef and Guinness pie.

A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name.

In this twist on the classic cheeseburger, extra-sharp cheddar is hidden inside turkey patties—resulting in a gooey, creamy center.

This beautiful roast is incredibly juicy, thanks to moist stuffing and a quick sear.

A cross between brioche and challah, this bread (called kulich) is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf.

This dish, or some form thereof, can be found in most Scandinavian countries. The apples and prunes are usually stuffed inside the pork roast, but here we’ve put them in the sauce....

If you don’t want to cook a live lobster for this recipe, buy 2/3 pound cooked lobster meat from your seafood shop.

If venison isn’t for you, beef tenderloin is a good alternative.

When shopping for ham, be aware that smoked pork shoulder is available partially or fully cooked. This will affect the braising time.