Coiled strands of spaghetti soak up a creamy sauce in these delectable fried ham and cheese fritters.
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City.
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
A hard-boiled egg encased in sausage and bread crumbs and then deep-fried may seem like a product of modern pub culture, but the Scotch egg was invented by London department store Fortnum & Mason in 1738.
The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins.
In Argentina, I fell for the gauchos and their locro—a stew of squash, meat, and hominy. It was creamy and slightly sweet, and its garnishing sauce, made with paprika, provided a festive burst of spice and color.
These artichoke hearts wrapped in bacon were inspired by cicheti served at Hosteria Vite Rossa in Venice's Mestre area.
Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard.
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.
Coconut milk imbues David Thompson's pork satay with a subtle sweetness.
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Butcher shops all across Sicily sell these bacon-wrapped scallions called Cipollate con Pancetta.
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
In this classic Roman contorno, or side dish, sweet peas are braised until tender, then sautéed with salty prosciutto. Dana Bowen, our executive editor, compiled a comprehensive roundup of traditional Roman contorni in our April 2010 issue. Continue...
King Oscar sardines work nicely in this preparation, which is based on a recipe in La Cuisine (Leon Amill, 1969) by Raymond Oliver.