Based on the classic French caramelized-onion tart with olives and anchovies, these little two-bite hors d'oeuvres pack a flavorful punch.
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
This is a classic from the Woman's Industrial Exchange in Baltimore.
At her Trattoria Tre Stelle in Ithaca, New York, now closed, Victoria Romanoff served this chanterelle butter as an appetizer.
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.
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious.