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Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Lamb shoulder is a little fattier than the leg, and becomes meltingly tender in chef Jody Williams’s mostly hands-off method. Earmark this one for your next dinner party.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

Does the world need another chicken salad? Yep. This mayo-free one, with herby roasted (not poached) chicken and a mustardy dressing will convince you.

Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

The difference between this papaya salad and a Thai-style one comes down to spice and sugar, says chef and author David Tanis. The Vietnamese one is sweeter and less hot. Have all the ingredients assembled, but dress the salad just before serving.

These hot and crunchy filled crepes are known as banh xeo in Vietnam.

To make your own baharat spice blend, mix one teaspoon each of ground coriander and cumin with half a teaspoon each of cinnamon and paprika.

If you decide to make this out in the wild, pack the perishables in a cooler.

The method for cooking rice noodles varies from brand to brand—sometimes they’re soaked in hot water, sometimes boiled, so check the package.

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

A little bit of sweetness makes these especially appealing to pint-size palates.

All the flavors of a steak sandwich on rye, but in salad form.

Cooking the trout skin side down and only quickly finishing it off on the other side ensures fish will be perfectly crisp.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

Humble cabbage takes center stage in this vegetarian ramen-inspired cabbage soup.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect vehicle for this quick, protein-heavy lunch.

This bracing dish offers a taste of China's Sichuan Province and needs no reheating or additional prep at lunchtime.

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

Cooked lettuces? Yes—but barely. When they hit the pan, they’ll pick up flavor from the chicken drippings, gently wilting and taking on the buttery sauce.

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.