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This New Orleans take on eggs Benedict incorporates a rich red wine sauce.
These Georgian dumplings are traditionally made with a spiced meat filling; this cheese and herb version, once meant for religious fasting days, is now enjoyed year-round.
The original eggs Sardou has pizzazz, with anchovies tucked in between egg and artichoke, and a thick hollandaise sauce blanketing the entire dish, scattered with handfuls of minced black truffle, parsley, and ham and served with elegant fried asparagus spears.
Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats.
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
This flavorful spicy poached snapper is topped with a salad of fresh and boiled vegetables to balance the piquant broth.
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
The secret to success with this dish is the quality of its parts.
There are all sorts of ways to garnish this popular Peruvian morning dish.
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Thin noodles and hearty liver dumplings make this rich, hearty soup a mainstay of the 86-year-old Klas Restaurant in Cicero, Illinois.
Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
No dish showcases shrimp as simply and elegantly as shrimp cocktail.
This lovely light soup is perfectly suited to delicate Maine shrimp.