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Main Course (18)
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Cretan cheeses can be difficult to find in the U.S. Try a Greek market, or cheese shops with a wide selection of international cheeses.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.
These are smaller than traditional huaraches.
We couldn't pry the original recipe for these cornmeal pies out of chef Gloria Salmerón, but our interpretation is tasty, too.
This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike.
The meaty breasts of moulard ducks work best in this recipe.
Browning curry powder intensifies its flavor and color and is recommended for this recipe.
Ginger is a versatile rhizome, adding a welcome warmth to many dishes, such as fish.
An aromatic mixture of spices liven up this basic vegetable-and-grain dish from southern India.
Sweet chestnuts are often incorporated into standby Thanksgiving sides, but this recipe allows them to stand alone in all their glory. Meaty in texture, sage leaves bring out their natural sweetness.
Does Not Apply
This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pão) that resemble parker house rolls.