At New Year’s festivities from China to Portugal and Austria, there’s one dish served as a harbinger of good luck: roast pork. Why pork? It has to do with the way the animals root, pushing ever forward to a better-fed future. Nowhere is the dish more beloved than in Cuba, where it takes center stage at nearly every possible occasion — “Christmas, New Year’s, birthdays, or just because,” says Guillermo Pernot, the James Beard Award–winning chef-owner of Philadelphia's Cuba Libre and a pioneer of Nuevo Latino cuisine.
Layers of tender pork, sauerkraut, rice, sausage, and sour cream are combined into this rich — and comforting — traditional Hungarian casserole.
The word "vindaloo" is a garbled pronunciation of the popular Portuguese dish carne de vinha d’alhos (meat marinated in wine-vinegar and garlic), which made its way to India in the 15th century along with Portuguese explorers. Here's a recipe for a wonderful, deeply aromatic version of the dish.
When you think “romesco,” you probably don’t think about carrots—this Spanish staple is traditionally made with red peppers. But that’s no reason not to branch out. Here, we combine buttery pine nuts, grated garlic, and Aleppo pepper with sweet roasted and puréed carrots for a truly memorable sauce you’ll want to put on just about anything.