If the occasion calls for more formal presentation, divide the filling among individual serving dishes before topping with potatoes and broiling.

Extremely subtle and very delicate, this special dish, called Buddha’s Delight because it’s completely vegetarian, is all about texture.

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.

Pushing a buttery spice paste underneath the turkey’s skin allows the flavor to perfume the meat—and gives it extra juiciness.

Though you may associate bocconcini with the tiny mozzarella balls sold at Italian markets and cheese shops, the word simply means "little bites" (the veal in this stew is cut into bite-size pieces). When...

No tablecloth required, but you might want lobster bibs for this dinner. Doused in Cajun rémoulade—a bold alternative to the classic French—these shrimp in their shells are to be eaten...

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

The rare breeds of Rouen Clair and Duclair are small, tender, and have a low fat content, which makes them preferable to commercially available birds.

This dish takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature.

In Tokyo, these savory skewers are made with Japanese leeks, called negi, which are thinner and more tender than Western leeks. We’ve substituted scallions, since they have a similar sweetness and are more readily available here....