5 Second Rule (1)
Main Course (53)
Side Dish (19)
Around Arcachon, grated gruyère is often substituted for garlic in this dish.
This recipe is based on the typical food of the Catalan inns.
This is a warm and gooey version of the tuna salad sandwich.
This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created.
These sweet onions are the perfect accompaniment to the traditional Thanksgiving feast.
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
Raclette, essential to this treat from Juveniles in Paris, is a flavorful Alpine melting cheese.
This simple recipe intensifies the flavor of ripe tomatoes.
On Nantucket, bay scallops—a culinary staple as far back as anyone can remember—are the ultimate convenience food.
Wonderfully rich, this distinctly nontraditional "pasta" is one of the specialties at Il Sanpietrino in Rome.
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 Venetian original combines all things Italian—garlic, cheese, basil, and wine.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
This is one of the best dishes served at the Maxwell Street market in Chicago.
This sauce is tarter when made with tomatillos.
You will need a mandoline to make the lacy apple slices.
If you wish, add 1 more cup sorrel and omit the mushrooms.
This dessert is an old favorite at tea parties in Macao.
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.