Harissa-Marinated Tri-Tip Roast

Harissa paste spices up this quick preparation.

Grandma Irma's "California" Brisket

Grandma Irma Zigas shares her special brisket with her grandson Caleb in our Cooking with Grandma video.

Mayan-Style Pit Pork (Cochinita Pibil)

In this oven take on Yucatán-style pit pork, the meat marinates in an orange and achiote mixture before being wrapped in banana leaves and slow-cooked.

Korean Scallion Salad

A staple banchan (side dish) with Korean barbecue.

Oxtail and Barley Soup

An intensely rich broth comes from slowly simmering oxtails with red wine.

Mongolian Beef Kebabs with Chile Jam

Skewered meat doused in a nicely spicy sauce.

This hot and spicy all-purpose paste packs a punch, so use it in some moderation for chicken, shrimp, pork, beef, and fish.

Mochi Ice Cream

Like a Japanese ice cream sandwich, sweet mochi dough encases ice cream

Cognac Shrimp Bisque

With large pieces of shrimp and just enough cream, this bisque is filling enough to be a meal.

Burmese Prawn Curry

Grandma Alvina Mangrai shares her favorite prawn curry recipe with her granddaughter Alyssa in our Cooking with Grandma video.

Spice-Rubbed Pot Roast

A rub of cayenne pepper, paprika, and garlic gives traditional roast a spicy kick.

Pasta e Fagioli

Warming tomato, bean, and pasta soup that can be prepared simply or spiced up with pancetta and dried red peppers.

Marzipan Caramel Apples with Sesame and Almond

Sesame seeds and almonds cover a caramel-coated sour apple, while marzipan hides inside.

Tunisian Lamb and Quince Stew

Aromatic, spicy, and perfect for blustery fall weather.

Roasted Asparagus with Poached Eggs and Miso Butter

A simple, refined preparation from Chef David Chang.