Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
This recipe offers a delicious combination of tart green mango and warm spices.
This salad is tangy and fresh, with just the right amount of heat.
Marinating turnips in salted yogurt draws out their excess moisture.
Bruno Neveu—former pastry chef at the Ritz-Escoffier cooking school in Paris—helped us decipher Escoffier's bare-bones recipe.
This Sichuan dish is only moderately spicy.
At the China Club, bo cai—Chinese spinach, which is similar to conventional spinach—is used for this recipe.
Shish kebab, one of the most popular meat dishes in the Middle East, was probably invented centuries ago by soldiers or mountain tribesmen who impaled bits of meat on their swords to roast over wood fires.
Bacanes perdidos, or lost tamales, is a delicious use for leftover plantain tamales. This dish is a specialty of Baracoa.
Traditionally this stew is cooked with wild pigeon, hunted in the forests of Jauco. Quail works equally well, says author Maricel Presilla.
Lining the skillet with sliced onions and allspice berries imparts a subtle, warm fragrance and flavor to the fish.
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
This opulent terrine is a five-day project.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
If you don't want to serve all the different cuts of meat in the recipe, simply buy three pounds of one type.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
With cool, crunchy cabbage and a zesty Asian dressing, this is not your ordinary chicken salad.