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.
A Spanish tortilla is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.
Use wild Pacific Chinook salmon and the freshest vegetables you can find for this dish.
This is Gérard Chave's adaptation of a classic Alain Chapel dish. Bresse chicken is not available here; use the best quality of chicken you can find.
The freshest vegetables of the season are the secret to infusing this Italian classic with color and flavor.
Fresh, unsmoked ham makes a delicious roast.
To give this golden dish more color, add a diced ripe tomato.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
A few simple ingredients and a touch of Greek flavor transform basic grilled chicken into a feast of sorts.
Serve this lovely salmon with our briny Egg–Caper Sauce or Dill Mousseline Sauce for an elegant, flavorful meal.
The ubiquitous Veracruz sauce in this recipe features olives, jalapeños, and, on special occasions, capers.
This rich, savory Lowcountry “per-loo” is a Charleston favorite.
This bright, springy take on pasta with pesto, the winner of our March 2011 Home Cook Challenge, was developed by SAVEUR reader Stevie Stacionis, who says "this recipe was developed based on a lovely spring day and lots of leftover bits in my refrigerator. It relies on a dash of improvisation and tasting as you go to get the proportions to your liking."
Does Not Apply