Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.
These pillow-soft gnocchi come from Boston’s Sportello.
Redolent of rosemary, chiles, and balsamic vinegar, this sweet-and-sour dish is based on one from McGill College student Amanda Garbut.
Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
Though it may seem French-inspired, this soup is based on two of the most basic vegetables of the traditional Irish diet.
This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast.
The liberal use of olive oil makes this a surprisingly light and sweet side dish.
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
Stanley Tucci’s 1996 film, Big Night was inspired by his mother’s Italian specialties—dishes like this one.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
The recipe for this traditional Easter dish came to us from a true Roman, who got it from her mother.
Fresh young fava beans signal the beginning of spring and all its glory.
This rich, savory Lowcountry “per-loo” is a Charleston favorite.