We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid, stay crisp while the meat braises.

In Vietnam's favorite sandwich, a warm, crusty baguette lends its Continental pedigree to an Asian mix of rich meats and crisp vegetables.

Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking.

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.

Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat–free pie.

The secret to making this dish so stunningly delicious is duck fat, which, along with the moist duck meat, adds an irreplaceable element of richness.

Serving flank steak (a favorite for the grill) Korean style is always a hit—guests make lettuce-leaf bundles with rice and thin slices of the meat and do the garnishing on their own....

Chicken thighs are a natural for braising because they stay nice and juicy. Plus, the dark meat is a good counterpoint to the sweetness of peas and the slight acidity of the artichokes.

We come back to this basic stock recipe year after year because we love the depth and dark hue from roasting the meat and vegetables beforehand.

The rosemary, thyme, sage, and savory sprigs on which the pork loin roasts infuse the meat and mingle with its mustard and shallot cloak.