Main Course (47)
Soups & Stews (21)
Side Dish (15)
This chilled soup—a mixture of chopped vegetables and beef (okroshka means minced in Russian)—offers a refreshing antidote to the heat of summer.
This recipe was invented by resourceful Basque fishermen, who had to create dishes out of the staples they most often had on hand, namely, potatoes, dried peppers, and fish.
Made with naturally preserved corned beef, ham, and potatoes, this dish exemplifies the delights of diner food.
This lovely light soup is perfectly suited to delicate Maine shrimp.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour.
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
Nettle soup has long been eaten as a spring tonic; look for nettles at farmers’ markets throughout the spring and early summer.
From the Emerald Isle comes this inventive dish incorporating Irish artisanal cheese and—of course—potatoes.
To make this dish, ask your butcher for corned beef made with the “silverside” of the round.
Artisanal Irish cheese makes a fitting topping for a soup inspired by authentic Irish ingredients.
Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year.
If you can, use pan drippings left from roasting a piece of beef to flavor the gravy for these rich, luscious pot pies.
In Rome, "pizza rustica", topped with sliced potatoes and rosemary, is a popular treat.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
Erin Cannon-Chave often makes this Ardèche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table.
What could be better that deliciously fatty pork belly and salty, elegant caviar?
Alice Waters shared this recipe with us when we visited her in Turin, Italy.