Recipes

Kerala Beef Fry (Erachi Ularthiyathu)
In this traditional Syrian Christian recipe from the South Indian state Kerala, beef is massaged with vinegar and chile, turmeric, coriander, fennel and...
Yorkshire Pudding
In the days of roasting before a fire, Yorkshire pudding was cooked on the hearth, in a pan placed beneath the meat to catch the...
Vitello Tonnato
Usually today, vitello tonnato takes the form of dry slices of veal accompanied by a tuna mayonnaise. The original...
Uccelletti Scappati
The methods for Italian scallopini recipes are not at all fixed — some recipes for saltimbocca are identical to some for uccelletti scappati...
Scallopini al Vino Bianco o al Limone
If veal scallops are floured before cooking, they’re more tender, although also more bland, since the flour prevents the meat and juices ...
Saltimbocca
The various northern Italian recipes for rolled-up thin slices of veal form a loose group, including uccelletti scappati (birds that have flown)...
Rognons de Veau à la Moutarde
Sautéed veal kidneys in mustard sauce is one of the most typical old Paris bistro plates...
Oxtail Stew
The rich flavor of pot-au-feu à la queue de bœuf recalls that of brasato al Barolo ...
Navarin Printanier
A navarin, though the original calls for mutton, is excellent with flavorful lamb. The name refers to navets...
Jambon à la Crème
Burgundy’s jambon à la crème and jambon au Chablis are closely allied to its saupiquet. Each consists of slices of ham, fried (originally in lard)...
Grillade des Mariniers du Rhône
The Rhone River boatmen have disappeared, but they leave behind a reputation for certain dishes, including matelotes (red-wine-and-onion fish stews) and...
Fegato alla Veneziana
Figà a la ​v​enexiana ​(to use the ​Venetian rather than the ​Italian ​name) - liver and onions sparked with lemon, wine, or vinegar...
Cinghiale colle Castagne
Maria Piera Querio, chef of the Locanda dell’Arco in the Alta Langa village of Cissone, in Piedmont, gave me this recipe...
Choucroute Garnie à l’Alsacienne
Choucroute garnie, a cool-weather dish from Alsace, varies from place to place and cook to cook...
Sauce Piquante
There’s more than one version of this French sauce, which goes especially well with roasted or grilled pork but also with boiled or roasted lamb...
Roast Pork with Rosemary and Garlic
Roasting is cooking by radiant heat. In its pure form that means in front of, not over, a fire, where a large cut requiring long...
Porc aux Pruneaux
This recipe is based on the dish as I saw it made in 1980 at the former bistro La Marmite in Tours...
Polpette di Carne
Meatballs, polpette, are made all over Italy, commonly with additions such as garlic, parsley, grating cheese, and forms of cured pork...
Baeckeoffe
The name of this Alsatian stew means “bake oven”; the dish used to be assembled at home...
Wild Mushroom Ragù
Signora Antolini’s wild mushroom ragù is a recipe I come back to over and over again, especially in wintertime...
Carbonade à la Gueuze (Beef Braised in Tart Belgian Beer)
Gueuze is a younger, effervescent form of lambic, the otherwise flat Belgian beer brewed with wild yeast, which gives distinctive flavors...
Bhopali Pasande
Though garam masalas vary significantly according to region, this Bhopali version will serve perfectly well for most North Indian ...
Ragù Bolognese
Even around Bologna, basic ragù has infinite variations: this is one. The historic region of Emilia, of which Bologna is the largest city...
Potée Jurassienne
A potée is a country dish of vegetables, especially cabbage and potatoes, with sausage or another form of cured pork, and often...
Cajun Chicken, Sausage, and Oyster Gumbo
The depth of flavor in slowly cooked Cajun dishes comes partly from a Cajun brown roux, which is cooked very dark, almost burnt, so that...
Olga Rendek’s Gulyas
Contact with hot fat is necessary to release paprika’s pigment, but its natural sugar means this must be done quickly and carefully to avoid burning...
Jambon Persillé
Originally an Easter dish, this is Burgundy’s favorite and best-known charcuterie item, and it’s still popular at Easter, when it contains...
Fromage de Tête
Like so much other charcuterie, the varied forms of headcheese surely originate in the need to make quick use of spare parts ...
Cervelas Lyonnais
The cervelas lyonnais is a wide sausage of succulence and delicacy (although somewhat changed by EU rules eliminating saltpeter)...
A Brine for Small Items
First a word about the cut of pork called in France échine, which must be the least known cut of any pig — and yet...
Saucisses de Toulouse
When you make your own fresh sausage, you control the quality of the meat, the grind, the proportion of fat and all the rest...
Saucisses au Vin Blanc
These slightly peppery saucisses au vin blanc go very well with raw oysters, providing a contrast not only of flavor but of cold with hot...
Rillauds d’Anjou, or Rillons de Touraine
The rillauds of Anjou, just like the rillons of Touraine, are large cubes of pork belly, salted briefly and then slowly cooked by themselves until...
Pâté de Campagne
This recipe for a pâté de campagne in the manner of the Chalosse area of the department of the Landes in southwest France comes...
Rillettes de Tours
The notion that charcutiers use rillettes to rescue the bits of meat that stubbornly cling to pork bones was dispelled for me years ago...
Pièce de Bœuf, Aubergine Brûlée
This recipe, more conservative than many of the combinations at Iñaki Aizpitarte’s praised Paris restaurant, presents something that’s...