No surprises here: The classic combination of bitter greens and sweet sausage is as warming and comforting as it has been for generations.

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast.

Tender, inexpensive sirloin flap steak—another name for the “tails” of porterhouses and T-bones—is ideal for kebabs.

The miniature scale of Brussels sprouts makes them the perfect choice for a finely shredded lemony slaw to top the sliders. The freshness of the sprouts along with the little hit of acid in the dressing helps balance the rich flavor of the barbecue turkey....

This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is great with vegetables, especially grilled or fried tomatoes.

This is the national condiment of both Argentina and Uruguay, and there are hundreds of versions. The sauce is great with vegetables.

Homemade harissa, here used as a condiment for the couscous and a marinade for the lamb, is definitely more intense than what you can buy.

This Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack.

This crispy crust won’t flop over on you, so it’s wonderful for cocktail parties.