The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.
This salad comes from the namesake Seattle restaurant.
This hot bacon dressing for spinach salad uses tart malt vinegar and shallots.
In Lori Zimring De Mori’s article “The Flavors of Home” (April 2006), where this recipe first appeared, the author describes the foods of Florentine trattorias. A version of this dish (piselli freschi in Italian) is served at the restaurant Coco Lezzone in Florence. Look for fresh unshelled peas at your local farmers’ market.
This delicious, decadent bacon is so good, it isn't just for breakfast.
A flavorful but underappreciated cut of meat, fresh ham—an un-cured leg of pork—is great for roasting and braising. This recipe is a version of a Mexican adobado, a preparation that calls for slathering meat with chile paste and then grilling, frying, or roasting it.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
This recipe is a savory alternative to pizza pasquale, the sweet bread traditionally served with salame on Easter morning.
Does Not Apply