Laurent Manrique cooks these squabs on a rotisserie over an open fire; we’ve adapted the recipe for the home oven.

We were all seduced by chipotle chiles in the spicy, smoky mayonnaise used in these wraps.

This lobster salad is wonderful on its own—but piled onto a hot dog bun it becomes a perfect lobster roll.

Butternut squash is a wonderful base for a soup. The texture of this one is particularly beautiful and silky, because of the puréed potatoes and carrot.

A marinade made from hibiscus flowers lends extra richness to the lamb.

Also known as jook, congee turns up in Chinese households morning, noon, and night. This thick rendition is made heartier with the addition of chicken.

Colloquially, chilaquiles means “broken-up old sombrero,” but you could think of it as a Mexican version of French toast—created to use up leftover bread....

This jelly is a delicious alternative to the traditional mint jelly served as an accompaniment to roasted meats such as lamb or turkey.