Main Course (16)
Side Dish (12)
This creamy coleslaw accompanies pan-fried drum fish, baked oysters, scallops, and cornbread on the seafood platter at Brigtsen's restaurant in New Orleans.
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
This piquant Middle Eastern dip is based on a recipe from author Peter Balakian. It takes its sweet and sour flavor from pomegranate molasses.
This meze is made in Macedonia with sweet Florina peppers, though Fresno or Anaheim chiles (the former being hotter than the latter) can be substituted.
This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR.
The smoky flavor of this side dish from Oaxaca-based cook Susana Trilling comes from charring the onions before adding them to a spice-infused cream sauce.
This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
We featured this pizza in "Home for Supper," a November 2008 article about Barry Sims, an NFL lineman whose mother, Dagmar Marshall, makes a mean spread of party snacks whenever her son comes home to visit the family in Park City, Utah. Continue..
Charring the vegetables for this dip gives the dish a smoky flavor.
Spicy and salty, with just the right amount of earthy sweetness, this homemade pizza makes a perfect appetizer or main course.
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
These Croatian sausages are skinless and spicy.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
This irresistible dish combines lobster chunks and mushrooms swathed in a delicious mustard-cream sauce.
Tangy, buttery, smoky, and salty—this sandwich has it all.