5 Second Rule (1)
Main Course (53)
Side Dish (19)
Combining fennel and parmigiano-reggiano, as in this tasty recipe, is popular in Italy and Provence.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
This sandwich, similar to and Italian grinder, is a favorite at the Iowa State Fair.
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
Peppers are roasted daily at Rao’s. According to Rao’s Cookbook, “The smoky aroma fills the restaurant and lingers until serving time.
Loquats grow all over Turkey; late May is the height of the season.
Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish.
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
Bakong, which are prawns common in the Tonlé Sap and Mekong rivers, are typically grilled. This recipe, served with a kroeung, or sauce, is an elaboration on the traditional preparation.
Pork is a versatile meat, but we prefer to cook it simply—as in this recipe.
This is a simple yet tasty version of the Tex-Mex classic.
This spicy condiment is popular in Thailand, but we’ve mellowed ours with the addition of eggplant.
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
Simple and delicious, these tasty puffs are sure to please.
This dip is characterized by a smooth and creamy texture with a hint of smokiness from the broiled eggplant.
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
Short, thin noodles called fideos (fideus in Valencian) replace rice in this seafood variation on paella, invented in the seaside town of Gandia, south of Valencia.
We like to eat this "roasted" tomato salsa with tortilla chips.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
Simple but decadent, this lobster dish is easy to prepare at home.