Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables.
Very large, firm daikon radishes are the best for making this classic kimchi.
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
This light-tasting kimchi is sometimes served with flavorful garnishes, such as pomegranate seeds, and a little of the brine solution in which it’s pickled.
This rustic classic is revisited in The Country Cooking of France by Anne Willan.
The lentils in this dish are simmered with clove—a traditional French flavoring for legumes.
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
This salad is Gérard Chave's improvisation on a dish he learned from Alain Chapel; it was originally made with sheep's feet.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
Oxtail create a wonderfully rich flavor, which, when paired with tender meat and light puff pastry makes the perfect winter dish.
Much prized in Italy and France, and especially in Piedmont and Nice, cardoons are in season from about October through February.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Rosa Angelita Castro de Flores made us this Argentine classic—whose name means ''hunger killer''—at El Bordo de las Lanzas.
The warm, exotic Turkish spices in this dish meld beautifully with the intense flavor of the lamb.
This Indian dish enhances the chicken with warm, exotic spices and fresh herbs.
The preparation of this masterpiece of Chinese haute cuisine is as important to the appreciation of the dish as the finished product.
This stuffed roast suckling pig is one of the local dishes served at the Ixtepec market on Sundays.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
Use the whole duck in this celebration-worthy recipe. While the legs are roasted and the breasts are sautéed, the rest is cooked to produce a rich base for a sauce made with wine, shallots, and cherries. Continue...
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Source: Houseboat Eats