This long-simmered soup matches spiced black beans with a roasted tomato purée.
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
Typically made with day-old bread or breadsticks during the holidays, this northern Italian specialty comes out like a luscious casserole of melted cheese and bread.
Pecorino romano provides a nutty counterpoint to the spicy sausage and creamy beans in this hearty stew.
Although carnaroli and the better-known arborio rice are often used to make risotto, Lina Pernigo, chef at La Foresteria Serègo Alighieri, who gave us this recipe, prefers to use the variety called vialone nano.
Large, mealy ayocote beans, pink to purplish black in color, are a favorite in Morelos.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
A rich and hearty stew of white beans, lamb, and vegetables.
Savoie tradition says that if your bread cube slips off the fork into this rich, cheesy fondue, you must buy the next drink.
This variation of the traditional fondue of Savoie, France, benefits from the addition of wild mushrooms.
This recipe is "old stove" cooking at its authentic best, straight from San Francisco's Italian quarter.