46 stain recipes

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Whole rainbow trout baked in a creamy yogurt and herb sauce with parsley, chives, fennel, thyme, oregano, and tarragon. An elegant British-style fish supper ready in under an hour.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Grapefruit soju cocktails mix fresh grapefruit juice with chilled soju and a splash of club soda. A tart, low-ABV Korean drink that scales up easily for a crowd.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Blinchaty pirog is a Russian layered crepe pie filled with seasoned ground beef, mushrooms, red wine, and dill, topped with a cool yogurt sauce. A showstopping centerpiece dish.

Delicious and nutritious cookies, they are not too sweet, and almost like granola bars that are perfect for grab-go breakfast.

Banana chocolate cream dessert layered over rum-soaked coconut macaroons with homemade custard, whipped cream, and grated chocolate. An elegant no-bake showstopper.

Kadin Gobegi, a traditional Turkish fried choux pastry soaked in lemon syrup and garnished with cream and pistachios. Crispy puffed dough rounds with a syrup-drenched center.

Pineapple mint sorbet blends fresh pineapple, orange juice, lime, and mint into a smooth, tangy frozen dessert. A light palate cleanser or refreshing warm-weather finish, no ice cream maker required.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.