While this ragł recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
This is a German take on coq au vin.
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer inkand more of it.
This is one of the best dishes served at the Maxwell Street market in Chicago.
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
No other dish shows off the richly varied charcuterie of Alsace quite like this one, which was traditionally served at home on Sundays after the family returned from church.
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.