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Cappesante al Forno (Baked Scallops with Parmesan)
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan.
Red Velvet Cake
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
Brodo (Beef Broth with Tortellini and Parmesan)
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Found all over Italy, this classic Venetian cocktail combines prosecco, Campari or Aperol, and soda for a refreshing drink that pairs well with all sorts of cicheti.
Torshi-e Kalam (Pickled Cabbage and Dill)
These spicy cabbage pickles offset the richness of roasted meat.
Torshi-e Piaz (Red Onion and Herb Pickles)
These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes.
Beef Marrow Bones with Fried Parsley
We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley.
Chewy and dark, this bread gets its acidic tang from buttermilk and molasses. A coffee can molds the loaf into its signature cylinder shape.
Kufteh (Herb Meatballs in Tomato-Plum Sauce)
These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce.
Mast-o Khiar (Yogurt and Cucumber Dip)
Topped with rose petals and golden raisins, this simple dip is an elegant condiment.
Shirin Polow (Iranian Rice Pilaf)
This rice pilaf is famed for its thick, crisp tah dig crust and crown of sweet garnishes.
Tah Chin (Baked Rice with Barberries)
This northern Iranian specialty is topped with dried barberries, a tart local fruit.
Torsh-e Liteh (Eggplant and Herb Pickle)
Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews.
Baghali Ghatogh (Lima Beans with Eggs and Dill)
Eggs cooked with dill-scented lima beans is a comforting northern Iranian specialty.
Ghormeh Sabzi (Veal and Kidney Bean Stew)
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
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