The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
These rice fritters have a creamy center and a slightly crisp exterior.
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
This is a classic from the Woman's Industrial Exchange in Baltimore.
The texture of the jellied tomato consommé should have the consistency of a very soft custard.
Preparing these tasty dim sum morsels is almost a culinary art, but the result is well worth the effort.
The lovely terrine offers a beautiful presentation and a perfect marriage of flavors.
This simple salsa balances the sweetness of blood orange with lime, jalapeño, and avocado.
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