Cocktail Party (42)
Backyard BBQ (11)
A Japanese chef's spin on American beef.
A unique dish of foie gras, mushrooms and golden apples.
More a dip than a soufflé, this delectable dish is a favorite at potluck dinners and tailgating parties.
The term Souvarov (or "Souvaroff") implies the presence of foie gras and truffles.
A popular pate sold at S. Maresca & Sons, a well-known butcher shop in Sergeantsville, New Jersey.
A country-style terrine topped with autumnal fruit jelly.
Fried to a golden crunch and served with a sweet and tangy sauce, these gourds are surprisingly delicious.
We were served these snacks garnished with pickled and variously carved Japanese red and white turnips and broth-simmered red carrots.
In Amish country, where pickled beets are a staple, delis sell “red beet eggs” as a snack.
You'll want to clear some space in your refrigerator to accommodate this three-week home-curing exercise. Note that canned borlotti beans are available in Italian and upscale markets.
This tart combines delicately flavored treviso with pungent gorgonzola.
These artichokes make the perfect start to any meal.
This opulent terrine is a five-day project.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
The recipe is from Ktown's popular B.C.D Tofu House.
This recipe, from Bob Waggoner,can be embellished with tomatoes and tarragon butter sauce.
A forbidden pleasure to some, this classic French dish is to die for.
In France, sauce bordelaise is based on a rich mixture of wine and brown stock. But Creole bordelaise, which Mandich uses in this signature oyster dish, is made with oil, scallions, and garlic.