This dish, or some form thereof, can be found in most Scandinavian countries. The apples and prunes are usually stuffed inside the pork roast, but here we’ve put them in the sauce....

The beets give this risotto its brilliant hue have a surprisingly mellow flavor.

A Chinese meal is incomplete without something leafy, and this dish features a wonderful green.

A balance of savory and sweet, the pork tastes just as good when the slices are simply served on a platter with the sauce on the side.

When the gang is coming over for poker night, don’t order pizza and subs—this is what you should make.

This fricassee couldn’t be more French, but its velvety sauce carries the flavor of a South Indian spice blend that has started to crop up on Parisian menus.

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.

This pastry recipe was one of those rare revelations that send shock waves through our test kitchens.

This soup is velvety but not at all heavy; dolloped with cool, billowy cream, it coaxes out the vegetable’s most sensuous side.