Cocktail Party (42)
Backyard BBQ (11)
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
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.
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
In this recipe for Baba Ghannouj, the eggplant spread is made creamier with the addition of mayonnaise.
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
This briny mix of cauliflower and olives is a refreshing starter salad.
These spiced croquettes are a classic Middle Eastern snack.
This bright, slightly spicy salad is great served with roasted chicken.
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture.
A simple marinade of olive oil, herbs, and lemon juice transforms mushrooms into a delicious topping for these Tuscan-inspired crostini.
This hearty dish is a classic main course in the Auvergne region of France.