In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
The key to ultrafluffy biscuits is to work the dough as little as possible.
This quick and easy recipe can easily be doubled or tripled to satisfy a crowd.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
This casserole makes a lovely addition to a brunch menu.
Use an entre-deux-mers or other dry white wine for this dish.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
A delicious and easy appetizer sure to please your holiday guests.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created.
Salt cod appears on Christmas Eve tables throughout Mexico.
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.