Main Course (484)
Side Dish (360)
Soups & Stews (207)
Southern/Soul Food (66)
Cocktail Party (87)
Backyard BBQ (31)
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.
This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta.
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
This sweet-tart cranberry relish is flavored with cinnamon, fresh citrus, and sweet apples.
A variation of traditional sweet potato casserole this side gets its depth of flavor from bourbon and pineapple.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
In this recipe, almonds, currants, and raisins are stuffed inside pears, which are roasted for a simple, yet elegant dessert.
Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto.
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
To pair with the Fox Run Lemberger, chef Dano Hutnik, of Dano's Heuriger on Seneca, in New York's Finger Lakes region, gave us the recipe for this lamb stew; the rich meat is a natural match for the spicy, fragrant wine, and the red's bright fruit complements the dish's parsnips and fennel.
This throat-warming punch, adapted from a recipe by Allen Katz of The New York Distilling Company, is a sophisticated take on the old-timey cold-season cure of tea dosed with Rock and Rye cordial.
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
This spicy reinterpretation of a traditional pumpkin pie will wow guests while still satisfying traditionalists.
This delicious fall treat will pique the appetite even after all the excesses of the feast.