Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue.
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
Charring the vegetables for this dip gives the dish a smoky flavor.
For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones.
This hearty dish is a classic main course in the Auvergne region of France.
Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups.
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way.
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
This is a favorite New England preparation for stuffed quahog clams.
These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures.
These saucy meatballs figure in a wide range of dishes that make up the constellation of little snacks served in tapas bars all over Madrid.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
Lamb in Turkey is very tender and scented by the wild thyme the sheep feed on in the hills, making it a popular choice for many Turkish dishes.
These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.