This dish combines a number of sensations: a buttery fish and a broth of such depth you’ll never believe it was simmered for five minutes.

This South Indian dish—also known as xec-xec—is full of tamarind, cumin, coriander, and roasted coconut. The spices meld with the tomato to form a flavorful sauce that clings to the shrimp....

The distinctive quality of ume-shiso—umeboshi (pickled plums) and green shiso—enhances the juicy sweetness and char of grilled shrimp and the crunch of daikon....

Inspired by the floral qualities of Japanese teas and sweets, this cool jelly’s lightly flowery flavor is enhanced by orange Muscat.

Since the Venus clams found around Venice aren’t available here in the States, we substituted the recipe with cockles and think they are another good option.

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

For this classic French dish, culinary students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once....

Slender Asian eggplant magically holds its shape as you sauté it, and yet it collapses in the mouth with a final suggestion of its glaze.

The stew should be juicy (“suquet,” in Catalan)—not too soupy, not too thick—cooked with just enough liquid to cover the ingredients.