Inspired by this country’s diverse culinary traditions, these classic meals represent regions from New England to the West Coast, the North to the Deep South.

Albóndigas (meatballs) are often served in soup, but our skewered version needs only a squeeze of lime juice to bring out their meaty richness.

Now that factory chicken has completely replaced free-roaming yard-raised chicken, one of the best tasting “fowls” you can eat is rabbit.

The beer and cheese combo gets saucy, turning toast and fried eggs into a truly luxurious meal all about extras.

A blend of crisp, soft, and chewy textures combined with a parade of flavors—sweet, salty, beefy—makes this platter an irresistible hit at parties.

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.

Vadouvan turns a weeknight seafood dish into something unforgettable, with its complex curry flavors mingling with orange juice to make an addictive sauce for plump shrimp....

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.

Pulao is a one-pot dish, cooked in a special pot called a q’azan in both Uighur and Uzbek. (registration required)

This simmered tomato-eggplant stir-fry is a sign perhaps of the greater availability of vegetables in Lhasa. (registration required)