A Southern Grace (1)
Art of Dessert (1)
Main Course (19)
Side Dish (11)
Popular from Morocco to Turkey, the cookies called kurabia—also rendered as gourabia or ghorayebah—may be shaped like little balls or even bracelets.
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
If you can properly roast a chicken, you can cook almost anything.
This refreshing chutney is both sweet and spicy perfect for those hearty roasts.
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
These confections were invented by Basel’s gingerbread makers in the 14th century.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
The Tuscan passion for white beans is reflected in tasty dishes like this one.
This delectable chocolate–nut confection is a tradition at Kentucky Derby parties across the Bluegrass State and a winning dessert for any occasion.
The ''yams'' in this recipe are actually orange sweet potatoes.
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
This quick, simple soufflé promises a perfect result every time.