This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako.
To make this dish, ask your butcher for corned beef made with the “silverside” of the round.
Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year.
This rich, fruity pudding is a delicious holiday tradition throughout Britain.
Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails.
This recipe is an adaptation of one in the seminal Couscous and Other Good Food from Morocco by Paula Wolfert.
This recipe calls for malanga, a tarolike root popular in St. Thomas, and sold in Caribbean markets.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.
This is a wonderful way to serve fresh porcini mushrooms.
In the 1600s' the Chinese introduced pork dishes, like this sweet ginger-flavored stew, to Japan.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Our best recipe for simple pumpkin pie made with a fresh pumpkin filling.
This Mexican dish is flavored with epazote, a fragrant herb traditionally paired with black beans.
This unique curry is served with small, soft bread rolls called pav (from the Portuguese word for bread, pão) that resemble parker house rolls.