If you’ve ever ordered tacos de lengua from your favorite Mexican restaurant, you know how flavorful tongue can be.

A Persian dinner party would not be a Persian dinner party without a bowl of this eggplant spread, the ultimate dip for traditional lavash flatbread.

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust French-inspired dressing that gussies up the side salad.

Shot through with tarragon, parsley, and scallions, this can be used as a salad dressing or as a dip for crudités.

Mom loved this dish. So did every other mother in the ’50s.

Juicy shrimp, chunks of golden pineapple, and colorful pieces of bell pepper and carrot are all cloaked in a velvety, well-balanced sauce.

Chef Frank Camorra prefers to use Chardonnay vinegar for this dish, a popular tapas plate at MoVida; if you can’t find it, try Champagne vinegar.

In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

Eggs and a container of leftover rice in the refrigerator mean that dinner can truly be last-minute.

Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....