Sweet, stewed tomatoes are the perfect foil for fried ham steaks.
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
Real swamp cabbage is the heart of the young sable palmetto, but you can substitute canned hearts of palm instead.
Some like the okra in this classic pairing quickly cooked and crunchy; others like to simmer it for a long time.
This rice and dal porridge is the inspiration for the Anglo-Indian breakfast dish called kedgeree.
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
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.
This simple recipe reveals the flavor superiority of san marzano tomatoes.
A Southern classic and a staple of Lowcountry cooking, this side is easy to prepare and simply delicious.
This meal of a sandwich brings crisp greens, oven-dried tomatoes, roasted chicken, peppery bacon, and a fried egg together on a poppyseed bagel.
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Comté or Emmentaler cheese, celeriac (also known as celery root), and tomatoes are combined with sliced potatoes and crème fraîche for this sumptuous gratin. This recipe is an adaptation of one in Patricia Wells's cookbook Bistro Cooking (Ted Smart, 1999). Continue...
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