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Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland’s culinary renaissance.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
Tempura is a popular Japanese specialty.
Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in.
Pot-au-feu (whose name literally means pot on the fire) was one of the specialties at the popular Le Goxoki in Pau. This is their recipe.
This salad depends for its flavor and texture on fresh (not frozen) squid and dried (not canned) chickpeas. Other bitter greens, like curly endive or radicchio, may be substituted for wild chicory.
We enjoyed this traditional dish while visiting Lucknow, India.
This rich and creamy soup is a favorite in the coastal regions of France.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
This Catalonian fish stock has an intense flavor ideal for making sauces.
In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil.
What could be better that deliciously fatty pork belly and salty, elegant caviar?
This soup in fact has nothing to do with weddings. In Italian, it is called minestra maritata (married soup) for its harmonious mingling of ingredients, and somewhere along the line the name got mistranslated.
This earthy salad can be served warm or cold.
This tangy side dish, a variation on classic German potato salad.
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
Pani carasŕu is a staple bread for Sardinian shepherds and can be turned into herb-flavored snacks, broken into bits and added to soup, deep-fried into instant fritters, or, as here, utilized as a form of pasta.
This recipe for waterzooi ("simmering water") is an adaptation of one from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek.