Best bets on cuts of beef for braising and the techniques to get there.

Recipes for Green Shakshuka and Red Shashuka, a splendid dish finished with eggs.

Kadhi, a yogurt-based soup from the Punjabi region of northwestern India and eastern Pakistan.

Zuppa Pavese, a delicious soup using but a few ingredients.

Garbure, a traditional soup of the Pyrénées region of southwestern France.

Recipes for Carrot and Parsnip “Osso Buco” Provençal and a Super-Smooth Warm Hummus.

Two recipes for “Cooking Meat with Bones”: Braised Lamb Neck with White Beans and Oxtail and Beef Shank Soup.

Fossolia (Ethiopian Green Beans, Carrots and Potatoes)

Yes, you can “pot roast” a whole head of cauliflower.

Pasta aglio e olio (Pasta with garlic and olive oil), one of two classic Roman pasta dishes.

Lamb for Easter—a centuries-old tradition.

Also known by its Italian name “pollo al mattone,” Chicken Under a Brick is one of the more delicious ways to prepare a small three- to four-pound fryer.

Bolognese is a type of cooking preparation. That is, to dice, chop or break up any solid ingredients into the smallest possible bits.

Here are 10 ways with avocado toast.

The Muslims of Morocco often eat harira, a rich soup, as the meal to break their fast during the month of Ramadan.

Praise the braise.

The secrets to a great biryani are three; find out here.

One great thing that old(s) recipes teach is the ease of substitution: if you don’t want to poach in red wine, use tart cherry juice.

Frankly, a “copycat” recipe of the famed taqueria “El Yaqui” of Rosarito, Mexico, Baja California.