This hearty dish is a classic main course in the Auvergne region of France.
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Use hearty whole wheat bread for this simple and appealing dish.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
A small tureen of this creamy mousse was delivered to every table at La Résidence restaurant in Chapel Hill.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
This tart combines delicately flavored treviso with pungent gorgonzola.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
This inventive treatment of foie gras came from New York's elegant Four Seasons Pool Room.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
These irresistable French "cheese puffs" are the perfect hors d' oeuvre.
This is a wonderful way to serve fresh porcini mushrooms.
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.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
Perhaps no flavor is more emblematic of Provence than that of garlic—and this recipe from chef Joël Guillet at Le Mas du Langoustier uses it without timidity. This is for serious garlic lovers only.
Oysters in Japan are a cherished taste of the sea in early winter.
This recipe combines two delicious specialties found in cahors–cèpes and black truffles.