Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
The recipe for this dish is based on one in James Peterson's Glorious French Food (John Wiley & Sons, 2002).
The adaptable preparation known as Adobo is often called the national dish of the Philippines.
Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
Tourtière is a French-Canadian Réveillon staple.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.