From May to August each year, the turbulent waters between Sicily and Calabria erupt with fishermen searching for what’s known as the king of the strait, swordfish. Once on land, the massive fish is cut into succulent steaks for one of Southern Italy’s most emblematic summertime dishes, ...

What better ingredient for a spring meal than a seasonal food favorite like asparagus? It’s at the top of my can’t-wait-for-spring vegetable list. Asparagus can be steamed, boiled, stir-fried, roasted, baked, grilled or broiled. Pretty much any way you can cook a vegetable. It is ...

The Syrian soup shurba w’kibbeh is pure comfort food, a rustic mixture of meatballs and rice in a simple tomatoey broth that’s redolent with warm spices. It’s also a prime example of the complex flavor you can build by drawing on ingredients already in your pantry. This recipe from our ...

A simple lamb stew makes a hearty centerpiece for a good meal. Rich and brothy, with only a handful of ingredients, this is a lamb stew at its most elemental, though different cooks will embellish it in different ways. A basic lamb stew includes meat, potatoes, onions, water and not much ...

The omelet as most Americans know it is a French import. But cooks the world over have combined whipped eggs with cooked ingredients since at least the ancient Persians. And often, “omelets” from other cultures are a lot less fussy than the filled and folded bistro classic. Take egg foo ...

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 ...