The late Felipe Rojas-Lombardi offered this dish on the tapas menu at The Ballroom in Manhattan, which closed in 1995. The recipe is from Bruce Beck's The Official Fulton Fish Market Cookbook.
A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill.
We based this recipe on one used at Cal Pep restaurant in Barcelona.
This dish is a popular selection and appears in many variations on the Zuni menu.
A variety of fresh wild mushrooms enhance this dish.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
This dish is made with fresh grape leaves at St. Gregory in Chicago, but jarred ones work, too.
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
This dish was served at Ports, the infamous LA hangout.
This tart combines delicately flavored treviso with pungent gorgonzola.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
All over Spain and Portugal, meat and seafood are cooked on large, flat iron griddles, or planchas; cast-iron skillets are a perfect substitute.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
This centuries-old dish was a favorite of Venetian sailors.
Empanadas are a ubiquitous snack in Argentina.
This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room.