[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy.... More

Here's a shortcut to a seriously good cassoulet knockoff featuring crispy sausage, garlicky white beans, and toasty breadcrumbs. More

The key is plenty of rosemary and a hunk of rind from some good Parmigiano-Reggiano tossed in while it simmers. That and plenty of good olive oil for drizzling. More

[Photographs: J. Kenji Lopez-Alt] About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab... More

Yogurt is a remarkably effective tenderizer, and when cooked, it causes the meat to brown beautifully while also ensuring it stays tender and moist. And it works: this was some of the juiciest chicken I've eaten in a long time. More

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The best party nibbles are a bit salty, pair well with drinks, and are easy to eat while standing, mingling, and juggling eggnog. Here are three of my favorites: Spicy Cocktail Meatballs, Caramelized Onion and Goat Cheese Tartlets, and Mushroom Gruyère Pinwheels. What do you like to serve? More

Ferran Adrià's roasted chicken is a take on Catalan dish, pollo a l'ast, an herb and lemon rubbed bird, traditionally spit roasted. In this recipe he's made a poultry seasoning blend of dried thyme, rosemary, bay leaves and peppercorns, all ground together and rubbed into a chicken that's also seasoned with salt, lemon zest, and olive oil. This recipe uses a high heat method of cooking, flipping the chicken midway through. More

[Photograph: Nick Kindelsperger] With the cold weather sinking in and the holiday decor up, all I can think about are stews for dinner. As with week's acorn squash with shrimp and green bean stew, it doesn't have to involve tons... More

This sounds obvious, but it needs to be said: these really are the kind of noodles I could eat everyday. The recipe, which comes from Saveur's The New Comfort Food, tastes like what every carton of greasy take-out noodles wishes it could be. It's not about just dumping a bunch of ingredients into a wok. Every ingredient is introduced at the right point; the flavors are clean and precise. More

This recipe from Jonathan Waxman's A Great American Cook is almost as simple as its title suggests. The only thing that is a little misleading is that the avocado is mashed up with onion, cilantro, chiles, limes, and salt to create what essentially amounts to guacamole. Though I'd never turn down the green stuff on a sandwich, I didn't get excited until the crab meat came into play. More

When I think of polenta, I think soft and creamy cornmeal served warm from the pot, a delicious northern Italian staple. But polenta also comes in another form, where it's allowed to cool and firm up to be cut into shapes and re-cooked. Polenta in its soft form has always been my go-to—mostly because a grilled piece of cornmeal never much enticed me—until I came across this recipe in Deborah Madison's Vegetarian Cooking for Everyone, where it's breaded and shallow-fried. More

Just when I thought I had tried every possible combination of pasta, I come across some new and delicious variation. This recipe, which can be found in Zarela's Veracruz, gets its green color not from some kind of pesto, but from poblano chiles. Though the Mexican variation might seem strange at first, I was surprised on recent trip through Mexico City and Oaxaca to find pasta dishes with such interesting sauces on so many of the menus. More

This recipe from Sunday Nite Dinner is kind of a Vietnamese egg drop soup, with crab meat and asparagus that give the soup some freshness and a little sweetness, and just enough fish sauce and charred onion to give it some funk. More

Can anyone else simply not wait for corn season to start? It's just about upon us, and though I haven't seen any local corn yet, some decently sweet and flavorful stuff has started rolling in from south of the border. I serve mine with some homemade salsa verde (this recipe calls for boiling the ingredients, but I prefer to char them under the broiler until tender—about 20 minutes), a sprinkle of Cotija cheese, a drizzle of Mexican cream, and extra lime wedges on the side. More

This deliciously simple and spicy soup full of sausage, lentils, and vegetables is a perfect example of the French taking the salt of the earth and doing something sky-high with it. More

I have to thank Lourdes Castro, author of Latin Grilling for bringing this Crab, Avocado, and Potato Terrine (or Causa Limeña as it's known in its native Peru) into my life. With its layers of creamy, spicy mashed potatoes, sweet crab tossed with scallions, cilantro, and lime juice, and cool avocado, it marries three separately delicious elements into one mind-blowing terrine. More

While those mini-meatballs are undoubtedly the high point, the generous helping of vegetables—onions, celery, kale, and escarole—really beef the soup up (so to speak), and make it thoroughly nutritious. A little Parmesan added at the end is a nice touch, as well, providing both a little bit of salt and a tiny bit of creamy goodness. More

Lobster meat tossed with a light saffron dressing, crowned with microgreens, and stacked and sandwiched on rounds of toast. Simple, but indulgent—and so good. More

Despite any inauthenticity, this take on teriyaki from Mad Hungry is delicious. Allowing the salmon to marinate for half hour or so then sliding it under the broiler makes it comes out deeply flavored, moist, and tender. You can't ask for much more out of a piece of fish. More

Steak sandwiches are a lot trickier to execute than it might initially seem. Though a great steak often needs little more than a nice sear and some salt and pepper, when you stuff that steak between two slices of bread, something strange happens. The meat often ends up both bland and tough, which is puzzling. In Simple Italian Snacks, Jason Denton and Kathryn Kellinger get past this by cooking a flank steak until medium-rare, then slicing it thinly against the grain. It also helps that it's topped with an herby goat cheese and caramelized onions. This sandwich has flavor to spare. More

David Chang of New York's Momofuku has proved that pretty much anything is delicious when served inside a steamed bun with sliced cucumbers, hoisin, and Sriracha. At Momofuku, the buns are stuffed with pork belly (the classic), shrimp, or shiitake mushrooms. These Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce from Mindy Fox's A Bird in the Oven and Then Some are obviously inspired by the Momofuku buns, but are filled with slices of smokey Tea-Brined Roast Chicken. More

When you think of casseroles, health isn't necessarily the first thing that comes to mind. More likely, it's Cream of Something-or-Other Soup, canned mystery meat, and gobs of butter and cheese. Not that there's anything wrong with that. Still, if you can make a casserole that's both nutritious and tasty as all get out, why not do so? More

Shallots, butter, wine, rosemary, and garlic: you can hardly get more French than that. Sometimes a good dinner is not about expanding your palate with new cuisines and exotic ingredients; sometimes the ticket is what's familiar and guaranteed to be delicious. More

Rather than beef, this recipe calls for ground pork or turkey, along with a healthy dose of smoked paprika, parboiled potatoes (kind of like a Spanish tortilla), and Manchego cheese. It makes this a meatloaf less like hamburger and a little more gourmet, with a lighter texture and a smoky, deep flavor with the bite of aged Manchego. More

The punch of this turkey chili soup recipe relies on two kinds of chile powder—ancho and chipotle—and is thickened with flour rather than simmered for ages to reduce. But the most unique element is the hominy, which make this almost like a cross between chili and pozole. More