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Ghormeh Sabzi: The Persian Herb Stew That Earns Its Reputation
Dried fenugreek, slow-cooked lamb, kidney beans, and an extraordinary amount of herbs. This is the Persian dish people miss most when they are away from home.
Fesenjan: The Persian Stew That Tastes Like Nothing Else in the World
Chicken thighs braised in ground walnuts and pomegranate molasses until the sauce turns almost black and impossibly complex. Sweet, sour, rich, and unlike any other stew.
German Beef Goulash: The Long-Braised One-Pot You Will Keep Making
Beef shin, sweet onions, caraway, and paprika cooked low and slow until the broth turns glossy. German goulash is different from Hungarian, and both are worth knowing.
Imam Bayildi: The Stuffed Eggplant That Made the Imam Faint
Eggplant hollowed and filled with onions, tomatoes, and more olive oil than you think is reasonable. Served at room temperature. One of the great vegetarian dishes.
Moroccan Lamb Couscous: A Slow Braise Worth the Time
Tender lamb, warming spices, sweet vegetables, and couscous that soaks up every drop. This is North African home cooking at its most comforting.
Ropa Vieja: The Cuban Beef Braise That Falls Apart on Purpose
Shredded flank steak in a rich tomato and pepper sauce. The name means old clothes. The flavor is anything but.
Feijoada: Brazil's National Dish, Made at Home
Black beans slow-cooked with smoked pork until impossibly rich. Feijoada is the dish Brazilians make for family and special Saturdays.