Main Course (65)
Side Dish (39)
This dessert is the lemon lovers paradise.
A condiment of dried fish, sesame seeds, seaweed, and spices, Furikake is a favorite seasoning in many Japanese dishes.
This dish is an adaptation of the "pan fried island pork chops" served at the Side Street Inn.
These lacy doughnut-like treats, which one makes by pouring batter through a funnel into hot oil, were once known as "plow lines" and were served as a snack to field-workers.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
You can buy prefried cassava crackers, but we prefer the superior flavor we get when we fry our own.
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
Some recipes for this salad call for sautéing the onions in the bacon fat, but we prefer them left raw.
There are as many recipes for chilaquiles as there are cooks who make them. This version is served, throughout the day, at the Grand Hotel in Tijuana.
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.
Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind.
La Venta De Goyo restaurant serves this traditional dish year-round, using native trout when they're in season.
This is an adaptation—by Dirt Floor Cellars chief (and Cakebread Cellars chef) Richard Haake—of a traditional Neapolitan specialty. The dish's name literally means crazy water.
This dish of sea bass paired with the sea urchin, which carries with it the essence of the ocean, and the blood sausage, the essesence of earth, is the perfect representation of Catalan and all its richness.
In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil.
These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven.
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.