READY IN: 45mins INGREDIENTS 1largered onion, sliced into 1/4 inch thick rounds 2smallzucchini, sliced into 1/4 inch think rounds 1lbsliced mushrooms 1bunchasparagus, trim off white ends 1red bell pepper, seeded…

[Photographs: Daniel Gritzer] In the Italian Northwestern Alpine region of Valle D’Aosta, there are no olive orchards, no soft rolling hills lined with spindly cypress, no warm Mediterranean waters. Instead,…

[Photographs: Nik Sharma] I love parathas, the flaky flat breads eaten in India and many other parts of Southeast Asia, but the stuffed ones are my favorites. It doesn’t matter…

Chicken cacciatore with tomato and bell pepper—just one of many possibilities. [Photograph: Vicky Wasik] Chicken cacciatore may be an Italian classic, but that doesn’t mean there’s a set way to…

[Photographs: Vicky Wasik] This Sicilian pasta sauce couldn’t be quicker or easier to make: Peel and roughly purée some tomatoes, mix them with raw minced garlic, chopped basil, olive oil,…

It’s easy to make amazing French onion soup, as long as you pay attention to a few key details. [Photograph: Vicky Wasik. Video: Serious Eats Video] For such a simple…

Polish kapusniak, my way. [Photograph: J. Kenji López-Alt] There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it…

A light and flavorful dough to make the best tamales.[Photographs: Joshua Bousel] This master dough recipe for Mexican tamales starts with either fresh masa (the nixtamalized corn dough used to…

[Photograph: Vicky Wasik] Smooth and silky butternut squash soup is a cold-weather staple. The secret to the most intense, sweetest flavor is to roast the squash until it’s deeply browned…

Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. A French tian! Oh my. Look who’s getting all fancy with the vegetables! It’s as if my garden decided…