Bright and fruity, this salsa is the perfect counterpoint to the richness of cheesy dishes and grilled meats.
In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions.
Notoriously bitter and tough, broccoli rabe becomes mellow and supple when cooked slowly in a bath of water and olive oil.
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.
Dressed with fresh lime juice, fish sauce, garlic, and Thai chiles, this tart salad makes the perfect accompaniment to beer-steamed crabs.
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
At the Agawam Diner, we had these chicken pies turned out bottom side up on a plate and topped with extra gravy.
Yuca is as essential to the millions who live in the tropical lowlands of South America as corn is to the people of Central America and Mexico.
These delicious ravioli get their gently chewy consistency from a dough that's made of boiled potatoes.
This simple but hearty dish showcases the rich flavor of the duck.
This vegetable dish is a work of art in both appearance and flavor.
Beneath the prickly exterior of nopales lies pure, delicious flavor.
This sweet-tart jam is best served with matzoh.
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.
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland’s culinary renaissance.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
This dish was created by chef Eric Ripert of Le Bernardin in Manhattan.
Tempura is a popular Japanese specialty.