These delicious tamales are wrapped and steamed in banana leaves.
This intensely delicious sauce straddles the line between a pasta sauce and vegetable dressing.
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako.
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Snack on this rich, dense jam any time of the day.
This energy-boosting treat is a twist on the peanut butter, banana, and honey sandwich—a perennial American favorite.
This dish is a perfect example of tofu's versatility.
To make this dish, ask your butcher for corned beef made with the “silverside” of the round.
Dulse, an edible seaweed widely used in Irish cooking, adds an austere “sea” flavor to this soup.
Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year.
Here is a simple and scrumptious way to serve mussels the way they do in Spain, tapas-style.
This rich, fruity pudding is a delicious holiday tradition throughout Britain.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
This recipe is a delicious fennel-scented court bouillon flecked with ham.
The trick to soup dumplings, seemingly miraculous shots of savory, meaty broth encased in steamed dough, is both simple and clever. They're made using a collagen-rich pork stock that gels as it cools; the jelly can then be sliced and mixed with ground pork and aromatics and used as filling. The soup reliquefies as the dumplings steam, ready to be slurped out upon serving. —Margo True, from "Secret Soup" (April 2004)
This soft, fluffy rice, crowned with a crisp crust, is a staple of Persian cuisine, and is often served with kebabs.
The creamy, tangy, herb scented broth enhances the sea-tinged clams and goes great with a nice Pinot Gris.
This recipe from Rosaura Guerrero was the hallmark of the original Rosarita brand.