In Spain’s rugged Asturias region, winter winds coming off the Atlantic demand rib-sticking meals that make the most of preserved foods. That often means fabada asturiana, a homey mix of cured meats, dried beans and alliums slowly simmered with various cuts of smoked pork. It could spend ...

In Filipino homes, the smell that wakes up many families is not coffee brewing or bacon frying, but slices of garlic sizzling in oil. It’s for a fried rice known as sinangag, a way to use up the previous day’s rice by packing it chock-full of crisp, toasted garlic. Sliced garlic is deeply ...

Certain foods are inextricably linked with game day parties: chicken wings, nachos, chili, guacamole … and salsa. Bowls and bowls of salsa. And while you can always pop open a jar, homemade salsa is extremely simple to make. The only skill it requires is a willingness to chop, mince and ...

Weeknight pasta may not sound romantic, but a Sicilian no-cook pesto provides enough homemade personal touch to save a forgotten date night. And dinner will be ready in the time it takes to boil water and cook the pasta. This recipe from our book “Tuesday Nights Mediterranean,” which ...

In Morocco, djej mechoui simply means grilled chicken, but the aroma coming off it makes clear that it is so much more. Slathered in smen, or fermented butter, the bird is richly seasoned with a mixture of cilantro, parsley, paprika, cayenne and cumin before being cooked over glowing coals. ...

A hearty and easy way to feed a crowd, chili is an ideal addition to any gathering. But to add interest to this savory winter staple, we reach for an ingredient you might have leftover from Valentine’s Day. This recipe from our book “Cook What You Have,” which draws on pantry staples to ...