In Greece, these flat breads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.
This East African snack—a cousin of the Indian snack mughlai paratha—calls for shaping dough into a spiral and flattening it before adding spicy beef and an egg and sealing the ingredients in a tidy packet.
This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
This is a favorite New England preparation for stuffed quahog clams.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
This Venetian original combines all things Italian—garlic, cheese, basil, and wine.
Fresh morels are best in this dish, but dried morels may be used.