Smitten Kitchen (2)
Astray Recipes (1)
Boing Boing (1)
This rustic, rib-sticking chicken stew is full of warming paprika, cumin, and chiles. Pair it with something starchy, like buttered potatoes or Romanian polenta with sour cream.
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
This curried chicken casserole (from Atlanta's Watershed) is a Southern Lowcountry classic.
The sauce accompanying this dish is made from a rich, concentrated veal stock.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
This classic Ethiopian dish may be served either raw or cooked.
While this ragù recipe includes seemingly unorthodox ingredients, like sherry vinegar, fish sauce, and ketchup, they come together to enhance the flavor of the sauce.
Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
This recipe uses sliced white bread to create a crisp and buttery crust for the halibut filets.
This is not your ordinary burger!
This classic Russian dish known as captain's chicken turns an ordinary chicken into the very likeness of a captain, with tomato buttons, a hard-cooked egg head, and a carrot nose.
These enchiladas have a unique flavor combination of rabbit, chiles, and cojita (Mexican cheese).
This was a popular dish at Trader Vic's in Beverly Hills.
Here's a tasty way to prepare fresh fish with a Southern twang.
This sauce was given to us by author Marcella Hazan, who noted,"The veal is cooked separately and combined later with the peppers to preserve its juiciness."
This recipe comes from well-known cookbook author Marcella Hazan.