Main dishes

I met kolokithakia gemista — Greek stuffed zucchini — at a little taverna on Crete: sunset, wine, grilled-herb air, and...

Fried cuttlefish, Portuguese style, is beach-restaurant food at its purest: pieces of tender cuttlefish shaken in fine cornmeal, fried until...

Choco frito is Setúbal on a plate. If you have ever been to that sunny port city south of Lisbon,...

Banku is one of Ghana’s great staples: a smooth, slightly tangy dough of cassava and corn, cooked and shaped into...

Caraotas negras are the beating heart of the Venezuelan table: glossy, savory-sweet black beans that anchor pabellón criollo, the national...

Töltött paprika — Hungarian stuffed peppers — is grandmother food in the best sense: sweet peppers filled with seasoned pork...

Lasagna needs no introduction — but this one deserves one anyway. Adding chorizo to the meat sauce changes everything: its...

Poulet basquaise is the pride of the Basque Country — that green, food-obsessed corner where France meets Spain: chicken browned...

Pollo al ajillo is Spain’s beloved garlic chicken: pieces of chicken browned until golden, then simmered with toasted garlic, bay...

Pulpo a la gallega — or pulpo á feira, “fair-style octopus” — is Galicia’s most iconic dish: slices of tender...