Simple and creamy pasta with zucchini, pancetta, and saffron. Bolognese-style pork cutlets, covered in prosciutto, topped with parmesan, and served with a bright lemon butter sauce.
Christopher Kimball travels to Mexico City to make beans with Chef Eduardo Garcia Guzman, learns a recipe for tortilla soup and finds the best corn cake he's ever had. Bianca Borges prepares Mexican Stewed Beans with Salsa Fresca, showing us how to boldly flavor beans. Josh Mamaclay makes Mexican Sweet Corn Cake, and Erika Bruce shows Chris how to make Tortilla Soup in just 15 minutes.
Chicken and bean paella; seared pork tenderloin with smoked paprika and oregano, and finished with a flavorful paprika oil; Andalusian tomato and bread soup.
Author Reem Kassis cooks maqlubeh, a multilayered chicken and rice dish worthy of a feast; hareesa; Palestinian upside-down chicken and rice; semolina-sesame cake with a crunchy sesame seed topping and sweet citrus syrup.
Baked salted salmon with dill served with quick-pickled cucumbers; acorn squash with browned butter-orange vinaigrette; smashed potatoes with chili-lemon vinaigrette; Vieux Carré, an herbal cocktail from New Orleans.
Mexico's version of a meatball; chicken tinga -- shredded chicken in a smoky tomato sauce; egg-stuffed Mexican meatballs with salsa roja in a chipotle sauce.
Persian jeweled rice, a saffron and orange rice pilaf with cranberries and pistachios; Persian tomato and cucumber salad; crispy roasted cauliflower with tahini and lemon; the champagne cocktail French 75.
Pearl couscous with chicken and chickpeas; roasted red pepper and walnut dip muhammara; garlicky spiced chicken and potato traybake with pomegranate molasses.
Roman braised beef with tomato and cloves; using a multicooker to boil pasta and make an easy sauce for bucatini with cherry tomato sauce with fresh sage; Tuscan braised potatoes.
Ikarian braised pork with honey, orange and rosemary; deeply-charred roasted whole cauliflower with feta; tomato rice with oregano and feta, risotto Greek-style.
Christopher Kimball travels to Tel Aviv for a cooking lesson at the restaurant Igra Rama and a meal at the hummus shop Shlomo & Doron near the bustling Carmel Market. Lynn Clark shows Chris how to make creamy Couscous "Risotto" with Asparagus. Chris serves up Yogurt Panna Cotta with Sumac Syrup. Catherine Smart makes Lahmajoun, a yogurt flatbread topped with spiced meat and arugula.
