Side Dish (11)
Cocktail Party (10)
Backyard BBQ (2)
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
This briny mix of cauliflower and olives is a refreshing starter salad.
This bright, slightly spicy salad is great served with roasted chicken.
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
These spiced apples make a great foundation for apple pie or strudel.
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
We met chef Hansreudi Meier at his Swiss inn, the Jet d'Eau. He shared this recipe with us.
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
A forbidden pleasure to some, this classic French dish is to die for.
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.