Gourmet

Clementines take the place of oranges in this variation on the French classic duck à l'orange. Borrowing the "twice cooked" approach from Chinese cuisine, we braise the ducks first for tender, unctuous meat, then roast them in a hot oven to crisp the skin. Part of the secret in getting duck skin crisp lies in successfully separating the skin and fat from the meat, which helps to drain off some of the fat.

In Spain, boquerones can be a variety of small fish, pickled or not. In the U.S., however, the term always refers to anchovies that have been pickled in vinegar (which whitens them). They have a flavor similar to pickled herring, which complements the sweetness of the roasted peppers.

If you only have sweet Spanish smoked paprika on hand, you can mix 1 1/2 teaspoons of it with 1/8 teaspoon cayenne as a substitute for hot Spanish smoked paprika.

It's easy to stereotype salad as summertime fare, but this dish proves otherwise. Shredded beef and warm potatoes pair up with a lively mustard vinaigrette to create this satisfying meal.

This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. Traditional recipes involve boiling unopened cans of condensed milk, but since that sometimes results in explosions, we thought you might prefer our method.

This tangy dressing really livens up a plate of crisp salad greens. It's also great on a baked potato or as a dip.

This tender chuck roast makes two meals. Most of the meat is sliced and served with onion gravy, accompanied by egg noodles, and the rest gets shredded and saved for a warm beef salad . You might want to round out the first meal with a green salad or sautéed spinach.

A steaming plate of al dente spaghetti with homemade sauce and a sprinkle of cheese is a guaranteed crowd-pleaser.

This is a great way to turn the peel of juiced clementine halves into a delicacy. You can also use peel torn from clementines, though the pieces will be less uniform.

The bright flavors of fresh parsley and garlic make this vibrant sauce sauce a favorite accompaniment to Argentine beef. It packs a punch, so start with just a drizzle.

This lively salsa is typically served with Argentine asado—beef, pork, or lamb cooked over an open fire or grill. It's also wonderful with a seared skirt steak.

The buttermilk in our recipe makes these airy rolls especially tender.