Main dishes

Caldeirada de bacalhau applies the great Portuguese fisherman’s-stew method to the king of fish: salt cod layered raw with potatoes,...

Hamam mahshi is one of Egypt’s grand old dishes: squab (young pigeon) stuffed with buttery rice, poached until tender, then...

I met attiéké at an African restaurant in New York, ordered it out of pure curiosity, and left planning my...

Discada is northern Mexico’s glorious answer to the question “what if we cooked six meats in one giant disc?” Traditionally...

I met pollo al limone — chicken limone — in a tiny side-street restaurant in Rome, one of those places...

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...