This dish is based on one prepared by Louis Chan.
In this dish, the fish is cut into irregular strips, not into the cube shape common in most of Peru.
Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca.
This recipe is a Chinese-American rendering of a Cantonese dish, employing a version of a sweet and sour sauce usually found on fish but just as delicious on pork.
Cooking with lemon leaves imparts a bright flavor and aroma to many dishes.
This refreshing salad celebrates the staples of Vietnamese cuisine: Asian basil, peanuts, and fish sauce.
This recipe is an adaptation of one we found in Martin Yan's Feast.
Some say the spicy-sweet sauce in this dish is named after the wicked biblical temptress. We can see why.
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
This recipe for grilled sea bass was given to us by a French oysterman we visited in a small coastal of France.
Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants.
Use only sour cherries for this hearty Russian dish; sweet cherries will yield a result that is overly cloying.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
This recipe offers a delicious combination of tart green mango and warm spices.
The apricots and currants used in this dish add just the right amount of sweetness.
This dish was created at Trattoria Garga in 1979 and became a favorite of the locals.
Sabine restaurant in Houston used to serve this dish with crispy red and green cabbage flavored with apples and spicy Cajun tasso ham.
Fresh, unsmoked ham makes a delicious roast.
This is not your ordinary pork chops and applesauce. Continue...
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.