Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
Sicilian home cook Giovanna Giglio Cascone taught us how to make these moist lamb pies.
Spiced with mustard and redolent of herbs, the crunchy crust for this classic roast is prepared with fresh bread crumbs.
Encrusting red snapper filets in shoestring potatoes makes for a crispy shell and a moist filet.
Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.
These pillow-soft gnocchi come from Boston’s Sportello.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
"Honeygar" is vinegar mixed with honey and gives the lamb a sweet but tangy flavor.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
A simple recipe for this widely popular dish in Sardinia.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.