Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
This hearty and rich fish pie is more of a casserole than a "pie".
This rich, comforting dish is the perfect meal to eat on a cold winter night.
A Japanese chef's spin on American beef.
This dish is said to take its name from the "hamburger size" ladle that legendary Los Angeles chili parlor proprietor Ptomaine Tommy used decades ago to spoon chili over the open-face burgers he served.
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
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.
This is one of the best dishes served at the Maxwell Street market in Chicago.
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
Pork is a versatile meat, but we prefer to cook it simply—as in this recipe.
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.