In her Lidia's Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a light and strips of white cloth to attract them.
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
Armando Pasetti, who created this dish, often liked to serve it with soft polenta. When he did, he always made extra sauce.
The traditional Armenian way to cook grilled lamb is on the bone. But by cutting the meat from the bone and into pieces, it marinates more thoroughly and cooks more quickly.
The secret to these succulent ribs is to roast them first, then marinate them overnight.
Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken.
This is a classic, hearty stew, made rich with a good bottle of burgundy wine.
The warm, exotic Turkish spices in this dish meld beautifully with the intense flavor of the lamb.
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.
This dish has its origins in the 19th century, when the lords of Hikone, an area noted for its cattle, brought beef preserved in miso to the shogun in Edo (Tokyo).
This delectable dish is a Ranch House restaurant classic.
The Asian-inspired marinade used to flavor this steak is both tangy and sweet, adding some welcome spice to the grill.
This Indian dish enhances the chicken with warm, exotic spices and fresh herbs.
Lo mian, literally ''tossed [or mixed] noodles'', is the generic term for any combination of fresh egg noodles and stir-fried vegetables and/or meat—known in restaurants in the United States as lo mein.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
In China's Sichuan province, noodles are sold not only at shops and stands, but literally on the streets.
Head-on shrimp are best for this dish.
This recipe combines sweet figs and fragrant herbs with salty pancetta to create a savory and memorable dish.
This dish of crisp-skinned marinated baby chicken is based on a specialty of the town of Kep, on the Gulf of Thailand.
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.