This is a classic Persian dish of chicken in a sweet gravy topped with crisp sticks of potatoes.
This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
At the Hotel La Mamounia in Marrakech, Chef Boujemaa Mars prepares this dish in a traditional earthenware tagine.
This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani.
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.
Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.