When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
Tempura is a popular Japanese specialty.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
The recipe for this traditional Venetian dish came from Da Fiore, one of our favorite restaurants in Venice.
In the Arpège kitchen, chefs ''grill'' in salamanders, broilers set above the stove at eye level, where their powerful, even heat is easier to control. At home, searing in a pan on top of the stove works best.
A specialty of Niçoise cuisine, this tasty tart is typically eaten as street fare.
According to Jacques Médecin, former mayor of Nice and an authority on its cuisine, the layer of onions on a pissaladière should be half as thick as the crust.
A swedish feast would not be complete without pickled herring.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
Simply fried assorted seafood is a popular appetizer all over coastal Italy—and especially along the shores of the Adriatic.
Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.