In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
Chef Michael Tusk of San Francisco’s Quince Restaurant gave us the recipe for this rich, woodsy version of sformato, a warm and savory Italian custard.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
Stuffed with bread crumbs and Pecorino Romano, these artichokes are a satisfying side dish. The recipe is based on one that the Italian-American family of our executive editor, Dana Bowen, has used for generations; it appeared in “Tender at the Heart,” in our March 2009 issue.
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
For this hearty dip, we found that frozen artichoke hearts held up better than jarred ones.
Traditionally served as a snack, this fish mousse is steamed in intricately folded banana leaf cups.
Calabrians in Italy sometimes add sliced cured sausage to this popular frittata on Easter, to celebrate the end of Lent. This recipe appeared in Janet Fletcher's "The Shepherd's Way," about ricotta made by Calabrian farmers (August/September 2008).
This is a favorite New England preparation for stuffed quahog clams.
From the Emerald Isle comes this inventive dish incorporating Irish artisanal cheese and—of course—potatoes.
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
We recommend using the best quality cheese available for these savory little homemade crackers.
In Rome, "pizza rustica", topped with sliced potatoes and rosemary, is a popular treat.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
These artichokes make the perfect start to any meal.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
During the holidays, the Maduro family makes and sells thousands of these pies.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.