Meat

A buttery lattice dough enrobes mushrooms, herbs, and speck.

Sicilian pizza is an Italian-style pizza recipe identified by its thick, chewy, bready crust under a layer of toppings like tomato sauce.

This straightforward leg of lamb recipe uses a simple mix of garlic and rosemary to flavor the meat, making a perfect centerpiece for any holiday meal.

Mofongo is a garlicky, salty green-plantain-based dish hailing from the island of Puerto Rico, though it has woven itself into the cultural fabric of the Dominican Republic and parts of Cuba as well.

This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.

This Puerto Rican pork stew—loaded with bright and briny flavors like fresh tomatoes and Manzanilla olives—can easily be a part of your weeknight meal rotation.

This slow-simmered Southern classic uses just six ingredients (including water) to create rich, timeless flavor. 

This recipe swaps out the traditional tofu for eggplant, which has a similar soft texture but absorbs the rich flavors of the sauce even more.

This dry-style curry from southern Thailand is characteristically hot and salty, with notes of fresh turmeric, lemongrass, and makrut lime leaf.

Shanghainese stir-fried rice cakes are often eaten during the New Year because the name of the dish also sounds like “a year of growth.”

Tender buttermilk biscuits are the perfect vehicle to sop up creamy, velvety sausage gravy.

The crunchy stuffing-mix crumbs that adorn each bowl of pasta are the true stars of the show here.

Got leftover ham? With a couple leeks and some stale bread, you can turn it into a rich, creamy casserole with cheddar and Parmesan.

In Louisiana, rice dressing, which combines rice, ground meat, and aromatics, is served alongside turkey and all of the trimmings at Thanksgiving.

This mussel chowder is both comforting in winter and well-suited for summer, given its straight-from-the-ocean brine that gets a lift from fresh lime and cilantro.

Pork is a great, fatty (if you’re doing it right) canvas for just about any flavors, but especially this herbaceous, garlicky chermoula.

A vegetable quiche for Sunday brunch is a mild to moderate challenge for the average home cook—memorable quiche, on the other hand, is a prize not easily won.