Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
These "fries" are reminiscent of the panisses, or chickpea-flour fries, of Nice.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
A Japanese chef's spin on American beef.
A country-style terrine topped with autumnal fruit jelly.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
It has been told that these links were invented one evening at an inn called La Iordachi in Bucharest, known for its sausages, when the kitchen ran out of casings.
A swedish feast would not be complete without pickled herring.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
More than just “parsleyed ham,” this is a light, flavorful terrine with a parsley bite.
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
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