To make this dish, ask your butcher for corned beef made with the “silverside” of the round.
This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines.
Steaming the lamb makes the meat so tender it falls off the bone
Sweet and delicate lobster, swimming in a rich, creamy sauce … enough said.
The banana leaves impart a fragrant and delicate flavor to the fresh fish.
Does Not Apply
This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pão) that resemble parker house rolls.