Matt Duckor

Yes, there is butter in the sauce of this roast trout with lentils, but the key ingredient is verjus. If you can’t find it, use half white wine and half unseasoned rice vinegar.

"During my early career as a touring musician, I needed to find more remedial ways to stay healthy. Echinacea tea, honey, and ginger root all became musts in my arsenal of Gypsy medicine." —Giuseppe Capolupo, Bar Marco, Pittsburgh

"The finished concoction is quite spicy; remove the seeds and ribs from the chile to take it down a notch." —Zac Overman, Fort Defiance, Brooklyn

A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.

White soy sauce is sweeter than regular soy sauce, and creates a sweet and sour counterbalance to the earthy brussels sprouts.

Step one: Buy tamarind concentrate. Step two: Make this spin on a classic whiskey sour.

Compound butter is a great way to get flavor into a roast chicken. Here's a Thai-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a North African-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Turkey-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Russian-inspired version

This compound butter uses many of the warm spices—turmeric, cumin, cardamon, etc.—found in many Indian curries, and adds a lot of flavor to roast chicken.

This thin, crisp Turkish flatbread is typically rolled into a cone before eating.