Main Course (6)
This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Over-the-top burgers like this one—topped with a fried egg, pickled beets, and pineapple rings—are popular in Australia.
This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
Alaria seaweed, similar to wakame, is found from Alaska to central California. This tasty sea vegetable can be used in a variety of dishes.
Water buffalo yogurt is richer than the conventional kind.
A fiery, crisp yet slightly sweet summertime drink that truly carries with it the spirit of Brazil.
Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
This sorbet is brilliantly colored and accentuates the sweet, tangy flavor of the fruit.
Softened goat cheese adds a delightful tang to these sweet chocolate cupcakes.
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