The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze.
Though this paradigm of an English pudding bears the name of the philandering hero of a Victorian-era ballad, members of the Pudding Club assure us that it has nothing to do with "such a rotter".
The lobster pieces are not tightly wrapped as they would be in ravioli, but loosely swathed in wonton skins.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere.
You will need a mallet, a paring knife, and two hands to tackle these tasty crabs, a Maryland favorite.
These crisp-fried turnovers, dusted with cinnamon and sugar, are sold as sweet treats throughout the market the way funnel cakes are at fairgrounds.
The name of these tamales stems from the yellowish wood ashes with which the masa was traditionally prepared: nejos means ashen-looking.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
This English pudding is perfectly spiced with ginger and allspice.
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
A hunter's favorite, venison sausage is often prepared with a combination of lean ground venison and fattier ground pork.
Char siu bao (roast pork bun) is a Cantonese specialty consisting of marinated pork encased in a spongy dough that's then steamed or baked.
This is a wonderful way to serve fresh porcini mushrooms.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.
This Mexican holiday rice is adapted from Aída Gabilondo's Mexican Family Cooking (Fawcett Columbine, 1986).
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.