In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat.
This dish is prepared with a luminous wine from Jurançon.
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.
These impossibly good steak fingers—twice-dredged and deep-fried—hooked us at first crunch.
Loquats grow all over Turkey; late May is the height of the season.
Bakong, which are prawns common in the Tonlé Sap and Mekong rivers, are typically grilled. This recipe, served with a kroeung, or sauce, is an elaboration on the traditional preparation.
You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells.
Stuffed with a generous amount of swordfish and shrimp, this delicious dish is infused with exotic Moroccan spices.
Out of season, use canned squash blossoms.
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