This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious.
Salsify is a vegetable with an air of mystery.
Chicken fried steak is the quintessential Texas dish—our version has the welcome kick of Tabasco and a wonderfully tangy buttermilk gravy.
This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork.
The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole.
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
To intensify this stew’s earthy flavor, use dried porcini (instead of crimini) instead of fresh.
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
Composer Gioacchino Rossini (1792–1868) was a noted gourmand, and dishes with his name attached typically involve foie gras and truffles. This one was served in his honor at the Café Anglais in Paris.
This savory recipe highlights the Tuscan affinity for white beans.
This dish of sliced beef in a sour cream sauce garnished with straw potatoes was named for the Stroganov family of Russian merchants. The inventor was plainly familiar with French cuisine.
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
Cretan cheeses can be difficult to find in the U.S. Try a Greek market, or cheese shops with a wide selection of international cheeses.
We couldn't pry the original recipe for these cornmeal pies out of chef Gloria Salmerón, but our interpretation is tasty, too.
The meaty breasts of moulard ducks work best in this recipe.
Ginger is a versatile rhizome, adding a welcome warmth to many dishes, such as fish.
Cabbage is the quintessential Irish green vegetable: versatile, satisfying, and a worthy match for salmon.
An assortment of robust herbs and spices showcases the delicate flavor of fresh snapper.