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.
The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures.
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.
This recipe comes from the Strongbow Inn where turkey is the name of the game.
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
Use leftover roast leg of lamb and gravy to make these meat patties.
We enjoyed this featured dish at the Agriturismo de Carvalho in Friuli.
This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana, their dialect word for ''shutter'', describing the way the eggplant slices are often overlapped.
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.
A matelote, which takes its name from matelot, a French word for sailor, is traditionally a freshwater fish stew made with white or even red wine.
This classic of "continental" cooking is known for its rich peppery sauce.
This is our version of Memphis's Gus's Fried Chicken's secret fried chicken recipe.
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Serve this delicate hash on its own, or top it with a poached egg for a hearty breakfast or light supper.
This is a typical dish prepared from the rich abundance of ingredients found in Madras, India.