Consider this recipe as a loose template to be altered according to what you’ve got lying around. You can substitute cooked pasta and rice for the potatoes, and cooked greens for the raw. Play around...

Here, we season the meat all over with a garlicky, lemon- and oregano-scented paste, then spread a flavorful, wilted-arugula filling over the lamb and roll it up.

Pachadis are lightly cooked South Indian salads, often involving yogurt. This was my grandmother’s recipe, and it remains a feature of my core repertoire because it’s so simple and unusual at...

Any excuse to cook a pork chop is a good excuse, and here is one of Italian origin.

The marjoram adds a delicate note to this Middle Eastern-inspired salad. Be sure the eggplant is tender, slice it before taking off the grill.

Spinach and strawberry salad had its moment in the ’80s, but this version will surprise you with its refinement.

Our editors' top picks this month—a collection of hearty, satisfying dishes and fresh, market-driven fare—reflect the transition from winter into spring.

Thanks to prepared dough and bottled roasted peppers, making your own calzones can be easy and far more satisfying than calling your local pizza joint.

In this wickedly good interpretation, food editor Melissa Roberts combines Italian and Italian-American traditions.