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Serves 10

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Michel Benasra lightly flattens his herb-flecked meatballs before sautéing, then finishes them in broth to keep ...

Harissa, the spicy chile sauce from Northern Africa, is a traditional accompaniment for couscous; it's available at m...

Mint adds a refreshing punch to Michel Benasra's warm shrimp appetizer. It's inspired by a salad Benasra enjoys at a ...

This succulent chicken dish is best made with thin-skinned lemons, which have less bitter white pith than their thick...

Michel Benasra's soothing dish is made with large chunks of lamb, a variety of vegetables and lots of broth; beef ste...

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This luscious dessert pairs two Thanksgiving favorites—pumpkin and apple—in a sophisticated tart spiked with fresh an...

This fruity and effervescent drink recalls a Kir Royale but is made with sparkling cider instead of Champagne.

If you cannot find low-fat coconut milk, simply dilute 3 cups of full-fat unsweetened coconut milk with 3 cups of wat...

This large, free-form bowl will be lightly cracked around the edge and slightly soft in the center. Recipe adapted fr...

This is the dish that opens the great Christmas Day feast in Neapolitan households. It's called Minestra Maritata, or...

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George Mahaffey serves his succulent roast pork with a sweet pear-cider glaze. Pear cider is available at specialty f...

This is a warm, very lightly spiced wine, spiked with flowery passion fruit juice. Passion fruit sorbet can stand in ...

Country ham, cold cured in salt and sugar and then aged, is available at specialty food stores and most supermarkets ...

Tina Nicodemo of La Cantina del Triunfo, discovered this recipe in the appendix of a treasured old cookbook, the 1880...

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