This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Miso was once used to preserve fish, now Japanese cooks turn to miso for the sweet and salty flavor it lends to the dish.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Tangy, buttery, smoky, and salty—this sandwich has it all.
This is one of the favorite main courses former New York City mayor Ed Koch cooks for himself.
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
This unusual soup, a Trader Vic invention, was perhaps inspired by the soup called boula boula, a purée of pea soup and turtle soup.
This is the closest we could come to the recipe for oysters rockefeller used by Antoine's in New Orleans, where the dish was created.
Salty ham and sweet, succulent crab make this dish a perfect beginning to any meal.
From English chef Paul Heathcote comes this lovely pudding with the very British touch of clotted cream.
Platters of this unexpectedly elegant dish seem to go out to almost every table at Rao’s.
Loquats grow all over Turkey; late May is the height of the season.
Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New York City and London, uses shiromiso for this extremely delicate but intensely flavored dish.
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
This is a simple yet tasty version of the Tex-Mex classic.
A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican.
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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