Farmgirl Fare (2)
Smitten Kitchen (2)
In this adaptation of a popular southern Italian specialty, king crab legs are a meatier alternative to blue crabs.
When crushed by hand, whole peeled canned tomatoes make a quick, rustic sauce for steak.
Alessandra Spisni, who owns a cooking school in Bologna, shared her hearty recipe with us. She makes hers in large batches so make sure you have plenty of mouths to feed.
This delicious dish—known as "American chop" in diner-ese—is similar to the all-American classic chili mac.
Greek sausages, traditionally prepared in the countryside after a hog slaughter, are now commercially available and may be found even in the United States.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
This recipe comes from well-known cookbook author Marcella Hazan.
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
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.
Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.
SAVEUR contributor Lucretia Bingham brought this recipe back from a visit to the Bahamian village she lived in as a child.
Originally from Calabria, this dish is now a Rao's Restaurant standard.
Any scraps of smoked meat can be used to flavor this spirited, Louisiana-influenced gumbo: chicken, pork, even spicy smoked sausage.
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
Artist and self taught cook Ed Giobbi loves wild mushrooms, and cooks up variations on this simple pasta dish when they’re in season.
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.
The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo.