In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Redolent of oregano and cinnamon, these pork kebabs owe their tenderness to a red wine marinade that helps break down even the toughest cuts of meat, like pork shoulder, which is most commonly slow-cooked in the oven or on the stove top. Continue...
A Japanese chef's spin on American beef.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
Although it is best to use scallops in the shell for this simple appetizer, it can also be made with shelled bay scallops and presented in separately purchased shells.
This addictive finger food is a perfect marriage of textures and flavors: creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.
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The secret of this elegant dish, served by chef Ian Chalermkittichai at his New York restaurant the Ember Room, is that it's broiled in the oven, the direct heat source from above providing a heavy, steady heat that both tenderizes the eggplant and caramelizes its sweet-savory miso glaze.
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