Main Course (26)
Side Dish (19)
Soups & Stews (14)
This hearty chili is a Minnesota State Fair staple, spiked with chile powder and paprika.
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
This creamy, elegant dish (from New Orleans's Commander's Palace) can be made ahead of time and brought out as a first dinner course.
A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices.
This recipe was given to us by Randy Evans, the executive chef at Brennanís of Houston.
The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked.
In this preparation, beets are served both cooked and raw in a pleasing juxtaposition.
This spicy corn snack, popular in Mexico City and its environs, is often topped with mayonnaise.
The secret to making a perfectly creamy flan lies in the cooking time.
A delicious way to enjoy summer berries all year long.
This is an easy and tasty recipe for pulled pork.
This thick porridgelike soup is popular at trattorias in Florence, Italy.
From Sweden, this award-winning hors d'oeuvre is delightful to behold and delicious to eat.
President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
This recipe comes from Ristorante La Botte in Stresa.
Maria Sinskey uses fresh halibut cheeks, difficult to find in some parts of the United States, for this delicate spring dish.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
This Tex-Mex favorite is warm, gooey, and totally satisfying.