Cocktail Party (24)
Backyard BBQ (12)
This extravagant salsa makes a lively accompaniment for crab cakes.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
This is a classic from the Woman's Industrial Exchange in Baltimore.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
Maryland is famous for its fresh crab—one bite of these authentic crab cakes, and you’ll know why.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.
The texture of the jellied tomato consommé should have the consistency of a very soft custard.
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
Loquats grow all over Turkey; late May is the height of the season.
Cream cheese is the secret ingredient in this recipe—it smooths out the pâté beautifully.
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
Like many northern Vietnamese dishes, these spring rolls are lighter than their southern counterparts.
This dish is a specialty of the Macedonian port city of Thessaloníki.
Squid are a staple in Mediterranean cuisines, either cut into rings and fried or, as in this recipe, stuffed with their own chopped-up meat and/or other flavorings.
The morels for this dish, whose name recalls author Mitch Omer’s Iowa youth, must be fresh and plump.
This green spread can be found (in Louisville, Kentucky) on all sorts of breads, beneath alfalfa sprouts or slices of bacon, or thinned with mayonnaise or sour cream and eaten as a dip.