Fresh parsley

Mexico's most spectacular dish. Poblanos stuffed with a picadillo of pork, fruit, and spices. Walnut cream sauce, pomegranate, and parsley. The colors of the flag.

Braised veal shanks with gremolata. One of Italy's greatest dishes. The marrow in the bone is the prize.

The original low-and-slow. Julia Child didn't invent this, she just made it approachable. Two-day version here — day one braise, day two it's perfect.

All the depth and richness of the classic French braise, made entirely with mushrooms. The wine matters. Use something you would drink.

Lamb shanks take the same treatment. Slower braise. The lamb version is technically Italian too, just less known.

Indian chaat masala replaces za'atar. Tamarind chutney and mint instead of tahini. Completely different but equally correct.

Bone-in short ribs instead of chuck. The collagen melt is unreal. Serve the bone-in ribs in the bowl.

Harissa and brown butter replace tahini. More heat, more richness, more depth. Still roasted whole.

Thick pork shanks braised in white wine and stock. Cheaper than veal. Nobody is disappointed.

The Provencal cousin: add green olives, orange peel, and anchovy. Less Burgundy, more sun.

Whole cauliflower roasted in the oven until charred and tender, served over a pool of lemon-tahini. Middle Eastern pantry, zero effort.

Add Puy lentils for protein. They absorb the wine and become outrageously good. The most filling version.