Deeply chocolaty shortbread cookies get a kick from chipotle chile powder.

Cornmeal lends these crackers a golden glow and a nice crunch. Serve them with cheese or all on their own with cocktails.

A straightforward stovetop braise makes this savory chicken just right for a weeknight.

A Persian dinner party would not be a Persian dinner party without a bowl of this eggplant spread, the ultimate dip for traditional lavash flatbread.

A very, very old recipe, this infusion makes a terrific cordial, but can be used in mixed drinks as well.

When pork shoulder is marinated, grilled, and sliced thin, it’s tender and juicy. The chile-based adobo with guajillos and pullas provides a rich, mellow heat.

Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

It’s the stuff of dumpling dreams: wrappers filled with surprises.

Rice may be the belle of the ball in Charleston, but corn—that other staple of southern pantries—has a few good moves, too.