Kamut with Mushrooms and Blue Cheese

All that’s missing is the steak. (By Kate Ramos)

Texas Queso Dip

Use it to top nachos or just as a dip for tortilla chips. This recipe combines two cheeses, onions, and green chiles for a Tex-Mex winner. (By Aida Mollenkamp)

Coq au Vin

The classic done slow-cooker style. (By Laura Frankel)

Chestnut Gnocchi with Robiola Cheese Sauce

Gnocchi are taken to the next level with chestnut flour. (By Aida Mollenkamp)

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. (By Adapted from Silvana Salcido Esparza)

Mexican 75

A French 75 changes nationality by using tequila instead of gin. (By Eric Appleby)

Fesenjan Redux (Roast Duck Breasts with Quince, Pomegranate, and Walnut Sauce)

The Iranian-Jewish classic gets a little tweak. (By Jayne Cohen)

No store-bought version can hold a candle to this pesto. (By Kate Ramos)

A Filipino recipe for chicken adobo. (By Corinne Trang)

Slow-Cooked Duck Legs in Red Wine (By Paula Wolfert)

Versatile enough to serve in tacos, as sliders, or atop mashers. (By Kate Ramos)

Three different beans and some TVP are slow-cooked with lots of herbs and spices. (By Jennifer McCann)

Our version of the classic Italian meat sauce. (By Aida Mollenkamp)

A high-tech approach to a traditional Persian dish. (By Najmieh Batmanglij)

Yeasted dough, layered with butter, ground cardamom, and nutmeg. (By Cheryl Alters Jamison and Bill Jamison)