Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
This aromatic stew is as pleasing to cook as it is to eat.
This dish of sea bass paired with the sea urchin, which carries with it the essence of the ocean, and the blood sausage, the essesence of earth, is the perfect representation of Catalan and all its richness.
In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil.
For this recipe, the Chinos adapted one from Practical Japanese Cooking by Shizuo Tsuji and Koichiro Hata.
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
This traditional Greek dish is unfailingly served on Easter Sunday, though it's delicious any time of year.
This rendition of parathas, the stuffed Indian fried dumpling, reveal a savory lamb filling.
Does Not Apply
Source: How to Cook Everything