This soup is finished with a flourish of mint-and-chile-infused butter.
This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins.
This stew is popular in Egypt, where favas are a staple food.
Zuni Café substituted spaghetti for the more traditional linguine in their version of this Italian classic.
Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers.
Jonathan Waxman uses fishmonger Ingrid Bengis' diver scallops for this dish when they are in season.
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
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.
In northern Syria, cilantro and pomegranate molasses are used to flavor many local dishes like this one.
This spicy dish from cookbook writer Madhur Jaffrey uses seasonings typical of Punjab in northwest India.
This is Brittany's most famous seafood dish—every Breton chef has a favorite version.