Agrodolce, an Italian sweet-and-sour sauce, combines vinegar and sugar. For tender results, be sure to peel off any outer layers from the shallots.

This version may not be strictly traditional, but garlic, kielbasa, shrimp, clams, and saffron bring the flavors of paella together in a satisfying way.

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.

For something new, try an Italian purée of white beans—it’s just as creamy and much faster.

Sturdy forest-green collards provide the wrapping for buttery, juicy mushrooms. Elegance comes easily when it comes to these bundles.

The spirit of Japan comes through in this dish: It is lovely to behold and has a delicate, light quality, yet the extraordinary flavors will seize your attention with the culinary equivalent of surround...

For this classic French dish, culinary students were taught how to sauté the chicken on one side—without touching it—until it’s golden, before turning it only once....

You'll want to have plenty of white rice on hand to soak up the incredibly complex sweet-and-sour sauce that adorns these ribs.

Ramps, or wild leeks, are celebrated as a sign of spring in Appalachia. This creamy soup captures the briefly flourishing vegetable’s essence.

Simmering a pork roast with milk and a generous handful of herbs results in very tender meat with rich, silky juices.