Main Course (25)
Side Dish (16)
Tart cherries bring sweet-sour flavor to this simple beet salad recipe.
Created in 1951 at the legendary Brennan's restaurant in New Orleans to honor Richard Foster, a friend of the restaurant and local businessman, this boozy, buttery concoction of caramelized bananas flambéed in rum sauce has since become a dining-out classic.
This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks.
A legacy of the East Indian indentured workers, doubles consist of two pieces of savory flatbread filled with spiced, stewed chickpeas.
Four small pekin breasts or two large magret breasts make a rich, meaty counterpoint to the sweet, chunky figs in brandy.
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.
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
This beautiful Russian pastry combines cod, salmon, rice, and herbs to create a delicious and unique dish.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
Boudin blanc is a smooth, delicately spiced sausage made from veal, chicken, or pork and, sometimes, milk, eggs, and bread crumbs.
This appetizer is a famous and now classic dish that's served at Wolfgang Puck's Chinois on Main in Santa Monica.
This spicy South Indian dish calls for the shallots to simmer until soft and sweet.
This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's.
This recipe offers a delicious combination of tart green mango and warm spices.
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
It's now famed as a luxurious dessert, but when this Big Easy favorite made its debut in 1951, it was for a breakfast promotion.
Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham.
This is not your ordinary pork chops and applesauce. Continue...
American globe eggplants may be substituted in this recipe—adjust the cooking time and the seasonings according to the size of the fruit.