A juicy flank steak with a homemade spice rub and a bright carrot salad. More

A slew of North African spices combine to make a fragrant, exotic mixture. Whether used as a grill rub, when pan-frying fish or as the foundation for tagine, diverse, distinctive ras el hanout is worth the investment and effort to make. More

Jerk chicken has it all: sweetness, spice and come-hither appeal. [Photograph: Jennifer Olvera] Note: Be aware that the chicken is prone to flare-ups, so it needs to be watched and fussed with a bit during the cooking and basting... More

A spicy, finger-licking shrimp boil has the makings of a bib-requisite backyard bash. [Photograph: Jennifer Olvera] Note: Timing is everything when it comes to a seafood boil, but the time ingredients will take depend largely on factors like potato size... More

There's something so... cowboy about cooking spaghetti over an open flame. Fortunately, it's tasty, too. [Photograph: Jennifer Olvera] Note: This recipe calls for a disposable grill pan—the kind of perforated pan designed to fit over your grill to allow you... More

Traditionally a cold-weather comfort dish, short ribs get a seasonal update when topped with a citrusy, herbaceous gremolata. [Photograph: Jennifer Olvera] About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to... More

Few things in life are more satisfying than roast chicken. And when your bird is slathered with spicy, citrusy pimentón rub and served with tangy romesco? Resistance is futile. [Photograph: Jennifer Olvera] Note: Smoked paprika can be found in the... More

[Photograph: Sydney Oland] Note: The moussaka can be made up to a day in advance. Proceed with recipe just until the beginning of step 6 before you add the cheese sauce. Cover the partially-constructed casserole with plastic wrap and transfer... More

[Photograph: Sydney Oland] Note: Store-bought cornbread can be used in place of the homemade. If using store-bought, skip step 2. About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)... More

[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)... More

Crubeens are a traditional Irish dish of boiled pigs feet that are often served fried and eaten by hand. Removing the bones and stuffing it with mashed potatoes elevates this Irish classic Sunday Supper status while keeping it in comfort food territory. More

Pork chops are a mild, tender cut of pork that can sometimes lack flavor. But along with brines and marinades, a quick stuffing can bring added flavors that make a simple pork chop a Sunday Supper all-star. Spinach and goat cheese add just the right amount of flavor without overwhelming the mild pork chop. More

Pork shanks are a delicious and inexpensive cut that, when treated right, can yield a memorable meal with little effort after a nice long time in a low oven. More

There's nothing wrong with a classic, but once in a while a few simple changes of ingredients can liven up a tried and true dish. A few tablespoons of curry powder and a package of puff pastry is all it takes to breathe new life into pot pie. More

A San Francisco classic, this stew is traditionally made with the catch of the day. If you are in the mood for this seafood stew, and don't live near the ocean, just go to the fish counter and get a selection of whatever looks good. Generally you're looking for some sort of crab, another shellfish or two, and a firm-fleshed white fish. More

There is no better end to a weekend than a simple roast chicken. And the addition of apples and shallots beneath the bird makes for a modest twist on the classic potato and onion. More

Quite simply, this is the indoor version of a clambake (without the hot rocks and seaweed). If you can't gain access to a beach and are craving a simple, but special treat, this lobster boil can evoke memories of evening by the ocean in a downtown apartment. The secret to getting everything to cook at the same time is to layer the seafood on top of the potato, corn and sausage. This version uses kielbasa, but a chorizo or even andouille could be a delicious addition to this recipe. More

Some people soak their liver in milk before cooking it. It's my opinion that if you get good quality fresh liver, that process is simply a waste of milk. Both the onions and the potatoes are cooked in leftover bacon fat and because of that, make sure you get very good quality bacon. If you can't locate good quality bacon that you trust, cook the bacon separately and cook the onions and potatoes in a few tablespoons of butter. Meals as simple as this are totally reliant on the quality of the ingredients that you use. It's especially important when cooking offal that you make the extra effort to get the best ingredients you can find. More

In my opinion, the best way to make sure your lamb is cooked to perfection is taking its temperature with a calibrated thermometer and letting it rest. Around 10 minutes seems to be a good resting time for an average-sized rack of lamb. A few roasted potatoes and a light red wine and a spectacular Sunday supper is sitting on your table in no time flat. More

The word "mole" is used to describe sauces that come in an overwhelming variety of colors and flavors. What unites all versions of mole is chili—whole, chopped, dried, or fresh, all mole use chili as one of the central components.... More