Ciorbă (from the Turkish çorba) is the Romanian name for a soup that has been soured—in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
Hush puppies are delectable little balls of fried, seasoned cornbread.
Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.