In the heel of Italy’s boot, locals relish tiella, a regional dish of potatoes, rice and fresh mussels. By Elisabeth Luard

The low-and-slow technique of braising is perfect for a winter meal of comfort food. By David Latt

Those often-disregarded recipes on food packaging can be a source of inspiration and nostalgia. By Barbara Haber

Chef Pierre Thiam talks about bringing Senegalese cooking and the concept of taranga to the U.S. By Jody Eddy

Traditional methods make high-end Chinese soy sauce brands perfect for Chinese New Year. By Manuela Zoninsein

Brace yourself. If a friend drops by with a fox she has shot, here's how to turn it into dinner. By Diane Kochilas

Coquillages, as the French call them, are best enjoyed as close to the ocean as you can eat them. By Clifford A. Wright

Part 2: Don't let the name tempt you to dismiss these treats -- luobogao are scrumptious! By Carolyn J. Phillips

Part 1: Ring in the Year of the Dragon with a jiaozi-wrapping party. Here's how to do it! By Carolyn J. Phillips

Is it Indian? Or British? Or both? Curry, an ancient dish, is much more than a spice. By Raghavan Iyer

Forget modern gadgets -- nothing trumps a food mill when it comes to making sauces and purees. By Anne Mendelson

Buttermilk's low-fat, high-flavor charms lend themselves to a pancake recipe that is a cut above. By Laura Holmes Haddad

An easy Italian do-ahead sweet custard is just right for a New Year’s Eve treat. By Clifford A. Wright

Festive red turnips are seasonal and lend themselves to a great holiday salad or side dish. By Terra Brockman

Barbecued duck, caramel potatoes and red cabbage salad -- what's not to love? By Trine Hahnemann

Part 2: Green beans and Brussels sprouts get an Asian makeover in this holiday feast series. By Carolyn J. Phillips

A 19th-century recipe for this traditional English dessert yields a fantastic result. By Elisabeth Luard

Part 1: Recipes for a stress-free Chinese-American holiday feast begin with a delight in lotus leaves. By Carolyn J. Phillips