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Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.

This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months.

It only takes 22 minutes to make this classic savory noodle dish at home.

The Cubano’s cuter cousin, the Media Noche was sold as a late-night snack in Havana’s cafés. Calling for the same blend of sweet-cured ham, Swiss cheese, and pickles, it works best with juicier cuts of pork—though what really sets it apart is the egg-rich Pan de Media Noche.

From wild pigs fed on small nuts retrieved by ranch hands nimbly climbing royal palms to all day vigils around wooden roasting boxes, getting pork right is a serious Cuban affair. This Lechón Asado falls in between those extremes. The pork shoulder is marinated in mojo then oven-roasted over several hours, usually overnight. The heat is cranked up at the very end until the skin turns a deep golden brown. Traditionally made for Nochebuena, it’s a holiday dish that’s simple enough to make for any occasion. This recipe comes from Sofía Benítez Otero.

How can you look at this and not crave brisket tacos?

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

Avocado, goat cheese, and a tangy buttermilk dressing add richness to a sandwich that’s packed with crunch.

On a cold winter day, this hearty soup is practically a meal in itself.

A toasted bun and steamed lobster—tossed first in melted butter and then in a mayonnaise-based dressing—makes for a sandwich that no one will argue with.

Homemade harissa is simpler to make than you might think, and packs a flavorful punch on swordfish.

Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They’re all pretty perfect, but we’ll take the advanced version, thanks.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

Our homage to lahmacun, the Middle Eastern flatbread.

Make the most of ripe summer tomatoes by turning their juices into a dressing for this grilled bread and hanger steak salad.

This meltingly tender pork shoulder is the ultimate make-ahead summer dinner party main. A fresh chimichurri-style basil sauce balances the rich pork with bright zesty flavors.

This French-inspired decadent lobster features a buttery pink sauce and herbes à tortue (a combination of dried thyme, oregano, basil, and marjoram).

This ambitious and rich pork recipe would fit right in with an Easter spread.

Plenty of bacon and a quick trip under the broiler adds salty, smoky crunch to this cheeky casserole version of the classic sandwich.

The secret to making perfect crisp-crusted pies at home is in your charcoal grill.