Recipe index
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26 recipes / Main
Roasted poblano chiles stuffed with a fragrant picadillo of pork, fruit, and spices, topped with a cool walnut cream sauce and scattered with pomegranate seeds and parsley. Green, white, and red — the colors of the Mexican flag.
Germany's answer to mac and cheese — irregular egg noodles layered with caramelized onions and melted Emmental and Gruyère. A Swabian classic that is deeply comforting.
Layered fresh pasta with slow-cooked Bolognese, béchamel, and aged Parmigiano-Reggiano. Baked until bubbling and bronze. Grandma Louise's Easter centerpiece.
Thanksgiving turkey served with a deep mole negro — dried chiles, Mexican chocolate, plantain, sesame, and more than thirty ingredients. The dish that makes Thanksgiving make sense.
Rich, silky risotto made with dried and fresh porcini mushrooms. The dried mushrooms provide an intense, earthy depth that fresh mushrooms alone cannot achieve. A fall and Thanksgiving staple.
Beef marinated for three days in red wine vinegar, wine, and spices, then braised until fork-tender. The gravy is finished with crushed gingersnap cookies — sweet balancing sour. Start on Monday.
Tender masa dough filled with slow-braised chile pork, wrapped in corn husks and steamed for two hours. A Christmas Eve tradition — the whole family gathers to spread masa and assemble tamales the night before.
A spectacular Easter pie from Liguria — flaky pastry layered with Swiss chard, fresh ricotta, and whole eggs baked inside. When you slice it, a perfectly set egg yolk is revealed in each portion.
A timeless Christmas Eve tradition. Tender masa dough filled with slow-braised pork shoulder in a rich, mild guajillo and ancho chile sauce, wrapped in corn husks and steamed to perfection.
Crispy, golden pan-fried breaded chicken cutlets topped with rich tomato sauce, melted fresh mozzarella, and a heavy grating of Parmigiano-Reggiano.
An incredible holiday fusion of American turkey stuffed with a traditional German dressing made from dried Bavarian pretzels, tart apples, and fresh marjoram.
A true classic Stromboli. Silky homemade pizza dough layered generously with spicy pepperoni and shredded mozzarella, then rolled up tightly like a jelly roll and baked until golden brown and bubbling.
Hand-rolled egg pasta made on the kitchen table. Worked until silky and cut into tagliatelle for Sunday gravy or Christmas dinner.
Tender flank steak or beef round slices rolled up with a savory filling of breadcrumbs, pecorino cheese, garlic, parsley, raisins, pine nuts, and traditional hard-boiled egg wedges, slowly braised in Sunday sauce.
The definitive slow-simmered Italian-American tomato sauce. Rich with seared pork ribs, meatballs, and sausage, cooked for hours until deep red and smooth.
Tender and flavorful German-style braised pork ribs cooked in an Instant Pot with a traditional dry rub, German mustard, dark beer, and apple cider. Optionally finished under the broiler for a beautiful glaze. Serve with sauerkraut and potato dumplings for an authentic meal.
Thanksgiving turkey breast roasted with an aromatic rub of garlic, rosemary, fennel seed, and olive oil, served with Italian sausage pan gravy.
A magnificent, deeply comforting Italian-American classic. Layered fresh pasta sheets stacked high with a savory mixture of browned ground beef and pork, creamy ricotta, melted mozzarella, and Grandma Louise's slow-simmered Sunday sauce.
Homemade egg pasta sheets stuffed with a rich, savory filling of roasted beef, pork, and cheese, served traditionally alongside the Thanksgiving turkey.
Delicate homemade ravioli packed with a creamy, perfectly seasoned filling of ricotta, mozzarella, and sharp Parmigiano-Reggiano cheese.
Light and savory tamales featuring tender shredded chicken breast enveloped in a vibrant, tangy green tomatillo and jalapeño salsa.
Hearty, deeply flavored tamales made with shredded beef chuck roast slow-cooked in a spiced red chile broth.
A spectacular Dutch holiday fusion. Whole turkey rubbed inside and out with aromatic Dutch speculaas spice mix (cinnamon, nutmeg, clove, ginger), creating a deeply fragrant, beautifully browned holiday bird.
Thin sheets of beef round slathered with German mustard, wrapped tightly around bacon, onions, and dill pickles, then braised until incredibly tender.
Flavorful vegetarian tamales stuffed with strips of roasted poblano peppers, melting Monterey Jack cheese, sweet corn kernels, and classic green olives.
Whole goose roasted with apple, onion, and marjoram stuffing. Served with braised red cabbage and potato dumplings. The German Christmas centerpiece.
