Food Network (2)
Splendid Table (2)
Main Course (43)
Side Dish (26)
Soups & Stews (6)
Taro is a dense, starchy tuber common in northern India and can be found in Indian grocery stores under its Hindi name, arvi.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
This recipe, for the traditional Riojana vegetable stew, has been enriched with lamb stock and lamb brains and sweetbreads.
These pork chops can be fried in vegetable oil, but for a richer, more decadant and more authentic dish, they should be fried in lard.
Cheng Lee Chin-o, the source of this recipe, makes a number of stuffings for milkfish. Sometimes she smears garlic on the filets before tying them together with dried sea grass; other times, she'll stuff them with a paste made from some of the fish's innards. For this recipe, she used just the liver.
The secret to this simple dish is to use the best-possible bacon.
Named for a town in Galicia, in northern Spain, these peppers, now also grown in this country, are available from about April through September.
There are numerous versions of this pungent relish from Myanmar; this one comes from the region of Yangon.
Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious.
Like most marinated vegetable dishes, this one is best made a day ahead of serving.
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
This recipe uses a simple chile paste to add a flavorful twist to ordinary potatoes.
To intensify this stew’s earthy flavor, use dried porcini (instead of crimini) instead of fresh.
Use leftover roast leg of lamb and gravy to make these meat patties.
Hush puppies are delectable little balls of fried, seasoned cornbread.
Author Eugenia Bone likes to make these fritters with fresh zucchini from her garden.
Composer Gioacchino Rossini (1792–1868) was a noted gourmand, and dishes with his name attached typically involve foie gras and truffles. This one was served in his honor at the Café Anglais in Paris.
In Tuscany, we savored a version of this soup that used rare sorana beans, but you can substitute zolfini or cannellini beans.