5 Second Rule (1)
Main Course (53)
Side Dish (19)
Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
These Croatian sausages are skinless and spicy.
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
Tangy, buttery, smoky, and salty—this sandwich has it all.
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
These sweet and sticky pork chops go well with mashed potatoes.
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
This hearty and rich fish pie is more of a casserole than a "pie".
These tasty bivalve fritters are fried to a golden brown and topped with a creamy garlic aioli.
The Greek dish garides saganaki, a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloníki.
This rich, comforting dish is the perfect meal to eat on a cold winter night.
This open-faced sandwich was originally served as a midnight snack at the famous Brown Hotel.
This unusual soup, a Trader Vic invention, was perhaps inspired by the soup called boula boula, a purée of pea soup and turtle soup.
A Japanese chef's spin on American beef.
This dish is prepared with a luminous wine from Jurançon.