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Cuban Grilled Pork Dinner for 8

Published June 12, 2009.

A customary mojo sauce—with notes of garlic, cumin, vinegar, and orange—nicely complements our barbecued pulled pork, as do traditional sides of black beans and rice and mango and avocado salad. Be sure to save room for our tender coconut layer cake.

Black Beans with Ham Hocks, Cilantro, and Lime

Indian Night for 6

Published June 1, 2009.

With tradition in mind, we crafted an authentic menu that is sure to transport you to India.

Chicken Tikka Masala

Middle Eastern Vegetarian Dinner for 8

Published June 1, 2009.

This traditional menu spotlights the best of Middle Eastern cuisine. Our favorites include: grilled baba ghanoush, chickpea fritters, also known as falafel, and pita bread salad or fattoush—all perfect recipes for the dabbling home cook.

Restaurant-Style Hummus

Weeknight Greek Dinner for 4

Published June 1, 2009.

Demystify the mysterious and often mispronounced gyro with our simple recipe for this Greek staple. These traditional pita sandwiches feature lamb and are topped with yogurt-based tzatziki sauce. Pair with an easy potato salad and refreshing lemon ice for dessert.

Greek-Style Beef Pita Sandwiches with Tzatziki Sauce

Grilled Steak Dinner with Asian Flavors for 4

Published June 1, 2009.

Whispers of garlic, ginger, and soy impart nice flavor on our grilled sirloin steak tips. Asparagus dressed in a peanut sauce and a light lemon-lime ice complement the delicate interplay of flavors.

Garlic, Ginger, and Soy Marinade

Asian Dinner for 4

Published June 1, 2009.

This menu features Southeast Asian-Style Spring Rolls and Stir-Fried Thai-Style Beef with Chiles and Shallots—and finishes with a light and refreshing Mango Sorbet.

Stir-Fried Thai-Style Shrimp with Chiles and Shallots

Chinese Takeout at Home for 6

Published December 1, 2008.

Excite your tastebuds with this complexly flavored menu of potstickers, Chinese barbecued pork with rice, and broiled asparagus with soy-ginger vinaigrette.

Chinese Takeout at Home for 6

Mexican Night for 6

Published December 1, 2008.

With bold flavors at the forefront, this menu of fresh margaritas, chunky guacamole, and turkey mole is sure to please all. For dessert, indulge with our smooth and creamy flan.

Chunky Guacamole

Moroccan Night for 4

Published December 1, 2008.

Our menu of Moroccan Chicken with olives and lemon and couscous pilaf with raisins and almonds is a symphony of flavors that is not only appealing, but also easy to prepare.

Couscous Pilaf with Raisins and Almonds

A Taste of France

Published September 15, 2008.

A few of our favorite French dishes, designed especially for a private party of two.

Crepes Suzette

Mexican Night for 4

Published December 1, 2007.

Cross the border for a night with our Mexican-inspired menu. Forget about tacos and charm your guests with chicken enchiladas, an orange jicama salad, and espresso crème caramel for dessert.

Chicken Enchiladas with Red Chile Sauce

Chili Supper for 8

Published December 1, 2007.

Our bold and flavorful chili can remedy the dullest of menus. Enjoy with our moist cornbread, refreshing orange and radish salad, and cream cheese brownies.

Our Favorite Chili

International Appetizers

Published December 1, 2007.

We've gathered signature recipes from around the world for our global cocktail party; most have make-ahead suggestions or can be served at room temperature.

International Appetizers

Multinational Tapas Menu

Published October 15, 2007.

Tapas—small tasting plates of food that can be very simple or very elaborate—are served in Spanish bars along with the before-meal sherry. We've adapted this idea to create a hearty appetizer menu that includes a tapas-type specialty from different countries.

Scallion, Parmesan, and Black Pepper Gougères

Caribbean Grill

Published July 24, 2007.

Garlicky, roasted meat is a lesser known Caribbean specialty. Our Cuban-style Pork Roast, accompanied by a bright mojo sauce (and maybe a mojito), is great for a large summer party. If you don't want to prepare the Mexican rice, other traditional accompaniments include black beans, rice, and fried plantains.

Cuban-Style Oven-Roasted Pork

Latino Comfort Food

Published March 22, 2007.

Instead of the cookies, if you want a traditional dessert, serve guava paste (Goya makes a good product) with any sharp cheese like cheddar or pepper jack.

Latino-Style Chicken and Rice (Arroz con Pollo)

French—Any Time of the Day

Published March 21, 2007.

Two tarts—one savory and one fruity—and a spinach salad compose an easily transportable meal that can be served whenever and wherever you want.

Tarte Tatin with Pears

South of the Border

Published March 21, 2007.

Choose between a robust and fiery red sauce or a tart and vibrant green sauce for the enchiladas. Finish the menu with a rice and jicama salad and Mexican butter cookies.

Chicken Enchiladas with Red Chile Sauce

Sichuan Menu

Published March 21, 2007.

A simple Sichuan stir-fry main dish with white rice on the side. Finish the meal with make-ahead almond cookies.

Stir-Fried Sichuan Green Beans

Hearty Italian Dinner

Published March 20, 2007.

Serve this fragrant braised beef over simple polenta. Savory green beans make a perfect side dish, while our Classic Panna Cotta completes the meal.

Basic Polenta

Rustic French Menu

Published March 20, 2007.

Although we've simplified our cassoulet, we've kept its deep flavors. Just add an arugula salad with goat cheese and a classic crème caramel for a meal that will take you to the French countryside.

French Pork and White Bean Casserole (Cassoulet)

Chinese BBQ

Published January 8, 2007.

If you prefer your Chinese BBQ in fried rice, we've included two variations that incorporate the pork directly in the rice—which is also a great way to use up any leftovers.

Chinese BBQ

Latin-American Dinner From the Grill

Published October 4, 2006.

Cumin, coriander, and cinnamon flavor the rub for our grilled steak, which accompanies ears of corn on the grill for our spicy corn salsa. A three-bean salad and Mexican cookies make this a memorable Latin-American meal.

Grilled Corn Salsa

French Seafood Supper

Published October 4, 2006.

Serve our classic Bouillabaisse with these crispy, garlicky croutons. Steamed leeks with a tangy vinaigrette are a perfect side, and our Classic Lemon Tart completes the meal.

Rouille for Bouillabaisse

Rustic Italian Dinner

Published August 1, 2004.

A classic pasta dish with tomatoes, bacon, and onion is the star of this menu. We like to serve it with a simple roasted pear and Parmesan salad, bruschetta with fresh sage and oregano, and crisp biscotti.

Pasta with Tomato, Bacon, and Onion—Pasta alla Amatriciana
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