NOLA Cuisine (1)
SF Gate (1)
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst.
Not quite croquettes and not quite chicken kiev, these rich, butter-stuffed chicken cutlets are delicious.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca.
This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork.
The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup.
This dessert is the lemon lovers paradise.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
The use of cornmeal and collards gives a Southern spin to these goujonnettes, French fried 'fingers" of sole.
Suckling pig is a popular special-occasion dish in the Jauco region of Cuba.
This hearty Italian-American classic is perfect served on its own or with pasta and a meat-enriched sauce.
This salad—refreshingly delicious, with just the right amount of crunch—is commonly served at Minangkabau wedding ceremonies in Indonesia.
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
Wake up your taste buds with this spicy, crunchy salad topped with crispy, golden calamari.
Tender baby artichokes fried to a crispy golden brown make a perfect opener for any meal.
In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes.