These rice fritters have a creamy center and a slightly crisp exterior.
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
A Japanese chef's spin on American beef.
A country-style terrine topped with autumnal fruit jelly.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
It has been told that these links were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings.
A swedish feast would not be complete without pickled herring.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
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