These mini-meatballs are loosely influenced by classic Pakistani-style preparations, though they run far afield of the cuisine in several...

These cheese-coated balls contain a party surprise for your guests, a concealed olive that delights with the first bite.

The bold flavors of China’s famous hot and sour soups, based on black pepper and vinegar, marry well with the similarly assertive tastes ...

Shrimp salads roam the globe in appeal. This one glistens with sharp and smart tastes from the far shores of the Pacific.

As Argentinean as the country’s cowboy, the gaucho, chimichurri sauce resembles a New World pesto. The robust blend pairs perfectly with ...

Few meats take to smoke cooking better than flank steak. The broad surfaces absorb seasoning well from rubs, pastes, and marinades, and a...

As Americans have grown to love lamb in recent decades, they have often taken their flavoring cues from Europe, where the meat is a long ...

Like many steamy regions of the world, China’s Sichuan, or Szechwan, province developed into a culinary hot spot. Chiles, garlic, ginger,...

One of the triumphs of Chinese cookery, tea-smoked duck is traditionally prepared in a large sealed wok. A contemporary smoker works even...

Horseradish and buttermilk spark up herb-scented mashed potatoes in this creamy, easy-to-make gratin.

Roasting corn in its husks is a time-honored tradition, usually done over charcoal or in the embers of a fire. Wood smoke adds another di...

When we visited Greece as college students, the layered pasta dish pastitsio became our primary comfort food—close enough to American mac...