Another perfect small-kitchen, busy-life holiday dinner for two: individual roast birds smothered in garlic and rosemary, wrapped in crispy prosciutto, and served with all-Italian white beans. More

Filipino adobo is a cooking technique unto itself. In The Adobo Road Cookbook, Marvin Gapultos shares more than a few recipes for adobo, including this classic chicken version. More

Amidst the gorgeous religieuses marron, stunning petite cheesecakes topped with grapefruit, cute jars of panna cotta and pot chocolat that you'll find at Pâtisserie Rhubarbe in Montreal, the 1000 Feuilles ($4.50) tempted me most. More

An ultra-creamy, hearty lasagna stuffed with spinach, mushrooms, and cheese. Rich enough to appease even the most hard-core meat eater. More

A Vietnamese-style noodle salad with a fish sauce-based dressing, carrots, cucumbers, and shrimp. More

Marcella Hazan, who introduced an America familiar with red sauce joints to true Italian food, is a teacher and writer with whom every home cook should spend some time. She was born in Italy but immigrated to the United States... More

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This lamb bolognese from Michael Romano and Karen Sabiner's Family Table doesn't use the traditional shortcut of pre-ground beef, or a quartet of beef-veal-pork-chicken livers. This bolognese calls for ground lamb., which adds a rich, slightly gamey flavor that would be impossible to achieve using any other single meat. The king of meat sauces meets the king of spring meats! More

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer 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 on Twitter, or... More

A casserole inspired by the Sonoran hot dog combines slow-cooked salsa verde pot roast, creamy, bacon-flecked pinto beans, and a cornbread crust. More

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This recipe—roasted poblanos stuffed with rice, raisins, and capers, doused in a smoky cashew-based salsa, and baked with cheese—was developed out of my love of several different things: roasted chilies, cashew salsa, rice, cheese, and stuffing things into other things. It is vegetarian, it is gooey, creamy, and satisfying, and it is delicious. More

Though I like them raw or gently sautéed until tender-crisp, one of my favorite things to do to sugarsnaps is to quickly pickle them in a gingery, barely sweetened brine. I make them as a refrigerator pickle so that they keep their crunch and eat them with open-face sandwiches or chopped and tossed with grain salads. More

A classic Chinese-American dish of chicken and vegetables coated in a mild gingery, lemony sauce. Marinating the chicken in a mixture of cornstarch and egg whites gives it a silky, smooth, moist texture. For best results, use a wok set in an outdoor coal-fired grill for extra high heat cooking. More

Macaroni and cheese with garlicky spinach, canned chickpeas, and a sprinkle of Spanish smoked paprika. More

Note: You can order suckling pigs from your local butcher, or from online resources such as McReynolds Farms. Plan on a pound and a half of weight per person. You can feel free to substitute the garlic and ginger with... More

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My favorite version of wonton soup—the version that's good enough to eat like a meal and not just an MSG headache-inducing appetizer, is the rich, shrimp and pork version served in Hong Kong. The broth, a far cry from the salty, one-dimensional versions I had as a kid, is made with chicken and pork, with a rich body and a faint aroma of the sea. The wontons are stuffed fuller than most, folded into little round parcels, filled with juicy pork and shrimp pop out as you bite through the thin, thin skins; the shrimp crunching under your teeth as you chew. More

This spicy peanut sauce isn't hot just for heat's sake—it combines different types of hot spices to build complexity and create a delicious, multi-layered sauce. More

What's black, green and red all over? Your lunch tomorrow. Swap out pasta for sweet, shaved zucchini and crispy roasted potatoes to go with this bold, briny sauce. More

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Deborah Madison's cauliflower and pasta dish from her new cookbook Vegetable Literacy is a surprise of a recipe. It almost looks like something I'd throw together without thinking, but has a few tweaks that make it stand out from my ordinary dinners. More

Tender, moist chicken is simmered with chewy brown rice, flavorful shiitake mushrooms, and crunchy chestnuts. Sesame oil pulls the flavors together in this easy one-pot meal. More

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For me, baked pasta is true Italian comfort food. Whether it is a dish of lasagna combining layers of tender sheets of homemade egg noodles and rich meaty sauce, or a simple, easy-to-assemble casserole dish like this one, there isn't anything more pleasing than a bowl of rustic baked pasta. This recipes combines pasta with sausage, mushrooms, and creamy mascarpone cheese with a crunchy breadcrumb topping. More

Carnitas make for one of the best taco fillings: slow braised pork, shredded and then crisped up before serving, is perfect unadorned in a warm corn tortilla. But what if you're looking to take it up a notch? In Pati's Mexican Table, Pati Jinich presents a different version of braised and shredded pork, this time fancied up with orange juice and a fragrant, tangy ancho chile sauce. With a generous pour of apple cider vinegar, the finished dish tastes almost like Mexican pulled pork—and I wouldn't consider that a bad thing. More

Tender, succulent crab cakes with no starchy binders at all. More

[Photographs: J. Kenji Lopez-Alt] Note: Look for dried chilis in a large supermarket or latin market. If you can't find these exact chilis, any combination of mild, fruity and bright-tasting chilis will do, such as guajillo or Colorado. Barbacoa can... More

Peanuts are a natural when it comes to beer-friendly snacks, as are salt and vinegar potato chips. This is an easy recipe that combines the two snacks into one. More

Far too often, beef with broccoli is a gloppy mess. In fact, I rarely order it for takeout as I fear the curse of over-thickened and excessively-sweetened brown sauce will ruin what would otherwise be a perfectly fine meal. But after making Diana Kuan's version from The Chinese Takeout Cookbook at home, I've learned I have nothing to fear from this dish. Her quick tricks--blanching the broccoli and marinating the beef with cornstarch--leave the beef tender and the broccoli bright green. The sauce? It's just thick enough to cling to the stir-fry without turning to sludge, and the minced garlic and ginger add bright punch to the mix. More