5 Second Rule (1)
Main Course (53)
Side Dish (19)
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted.
This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR.
The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
Here is an easy, delicious preparation for meaty swordfish steaks or mahimahi filets.
This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
We featured this pizza in "Home for Supper," a November 2008 article about Barry Sims, an NFL lineman whose mother, Dagmar Marshall, makes a mean spread of party snacks whenever her son comes home to visit the family in Park City, Utah. Continue..
Charring the vegetables for this dip gives the dish a smoky flavor.
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
These tiny egg-and-flour dumplings are the preferred comfort food in southwestern Germany.
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.