Domestic Goddess (1)
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Heston Blumenthal, chef at the Fat Duck in Bray, England, gave us the recipe for this dish, which was inspired by his trip to Transylvania.
A thick, well-marbled cut—a rib eye, strip, or porterhouse—works best for this olive oil– and herb-topped steak. The dish is based on one served by the Italian-born chef Cesare Casella at Salumeria Rosi in New York City.
Piri-piri refers both to a kind of chile (the African bird’s-eye) and to any of a variety of spicy red sauces made with chiles in many parts of Africa.
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
This deliciously moist ham is cured in salt (a process known as corning).
This recipe is an elegant take on the Chinese classic.
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
The rosemary-infused honey gives this salmon dish a sweet and aromatic flavor.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat.
You can use any leftover cows' milk cheese to make this quiche.
A Japanese chef's spin on American beef.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
These two delicious sauces can be used at home to dress up leftover meats.
This dish is served at the elite China Club in Beijing.