Deviled eggs get an update with white anchovies and masago arare, Japanese rice cracker beads that mimic caviar.
Typically steamed in intricately folded banana leaves, these Thai fish custards are baked in leaf-lined ramekins set in a water bath.
Deviled-egg enthusiast Carolynn Spence, chef of Chateau Marmont in Los Angeles, shared her signature recipe for this classic hors d'oeuvre with us.
Tossed with a garlicky anchovy dressing, this vegetable dish is a great foil for rich pastas and roasted meats.
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.
This is adapted from A Mediterranean Harvest by Paola Scaravelli and Jon Cohen.
Salt cod appears on Christmas Eve tables throughout Mexico.
This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
A swedish feast would not be complete without pickled herring.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends.
Americans have their french fries; Greeks have their fried whitebait—a favorite at the ouzo bars of Athens.
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.
These traditional Hawaiian "cakes" are enriched with ahi tuna, adding an unusual, flavorful twist.