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

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.

An ample dose of Old Bay seasoning jazzes up creamy mayo before getting slathered all over the quintessential New Orleans sandwich.

While red mullet is Marco Pierre White’s first choice for this dish, any small, whole, firm-textured fish will work well.

Barely a day goes by at the Puerto Rican table without rice and beans making an appearance, but this version is pull-out-the-stops-special rather than everyday.

These lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter.

I adore the kick that wasabi gives to anything in its path. Get it in powder form and add slowly to dressings or mayonnaise, or if anyone you know goes to Japan, get them to bring you back the toxic green stuff in a tube....

Don’t resist this dish’s charm. Slicing through the silky flesh to reveals a seasoned lamb and rice stuffing, that is absolutely satisfying.

Tofu is frequently paired with Asian flavors, but here it is a delicate canvas for a robust French-inspired dressing that gussies up the side salad.