This recipe comes from Rheinfelder Bierhalle in Zurich, Switzerland. To prepare the cutlets, place them in plastic wrap and pound gently with a meat mallet.
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill dipping sauce.
The recipe for this dish was inspired by one from Hugh Acheson, chef of Five & Ten in Athens, Georgia.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
A typical red-cooked dish requires a long period of simmering to harmonize the flavors, but most red-cooked seafood gets a more streamlined treatment.
A condiment of dried fish, sesame seeds, seaweed, and spices, Furikake is a favorite seasoning in many Japanese dishes.
Simple and delicious this fish cakes are made from mild tasting cod and mashed potatoes.
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
For those who take their grits seriously, we suggest using the coarse-ground variety for this quintessentially Southern dish.
These dressed-up Mardi Gras crab cakes are a favorite in Mobile, Alabama.
Maryland is famous for its fresh crab—one bite of these authentic crab cakes, and you’ll know why.
This is an updated Niçois version of Genoa’s classic torta pasqualina, or Eastertide torta (itself probably dating from the 16th century and often filled with Swiss chard instead of artichokes).
America knows this Italian favorite as chicken cacciatore (hunter's-style), but it's really alla cacciatora, named in honor of the hunter's wife.
This dish is a sampling of the cuisine you would find, at an open-air restaurant, in the heart of Mexico.
In Cambodia the dishes include a variety of fish sauces like in this recipe for fried pomfrets.
If wild asparagus is unavailable, substitute pencil asparagus.
This is an American original based on the classic French technique of coating seafood with flour (à la meunière means “in the style of the miller’s wife”), frying it in butter, and serving it in a brown-butter sauce.