This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat.
A Japanese chef's spin on American beef.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Camphor wood for smoking, used for this duck at the China Club, is not available in the United States.
This is a specialty of Le Train Bleu in Paris.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
If you can properly roast a chicken, you can cook almost anything.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
Made from the thymus or pancreas gland of a young calf, these sweetbreads are a French classic.
Chef Robert Lalleman at the Auberge de Noves made us this dish with the famous ducks of Challans, in the Vendée region of western France; muscovy ducks are a more than adequate American substitute.