Classic, slow-simmered ragù Bolognese isn’t a weeknight dinner option, but its tomato-free cousin, white Bolognese, certainly can be. This rustic sauce made from ground meat, white wine, aromatics and olive oil is no less traditional and gets on the table quickly.

Boneless, skinless chicken breast is the most-purchased cut of poultry in the U.S., but it’s easy to overcook and generally bland. Thankfully, the solution to both problems happens to be both simple and fast — a boldly flavored stir-fry.

Light, crisp, cloud-like meringue cookies have long been associated with French royalty, a decadent treat that required skill and dedication to pull off. Perhaps once, but then the whisk attachment was invented.

PARIS — The humble baguette — the crunchy ambassador for French baking around the world — is being added to the U.N.’s list of intangible cultural heritage as a cherished tradition to be preserved by humanity.

Making turkey stock is a great way to use what you have on hand post-Thanksgiving. It’s easy and economical: Almost all leftover parts of the bird can be put to use, including the bones, the skin, and small bits of meat attached to the carcass.

Macau once was the center of Portugal’s massive maritime empire in the East. You can still taste the resulting mix of flavors. One recipe that shows the cultural convergence all in one dish is minchi — a meat-and-potato hash.

Building a good grain-based veggie burger is a challenge, not only for flavor, but also because they tend to fall apart. So instead we tried a seed — quinoa, to be specific — and were delighted with the results.

For this cookie recipe, we tried natural almond butter. We were thrilled. Besides injecting the cookie with almond flavor, the natural ingredient gave us more control over the finished texture — moist, fudgy and almost brownie-like.