David Lebovitz (3)
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Side Dish (49)
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
This briny-sweet Japanese-style salad is based on one served at the Manago Hotel, in the Big Island town of Captain Cook.
We try to keep a jar of these marinated artichokes on hand for pasta dishes or omelettes.
This delicious homemade version is bolder and bigger than its bottled cousin.
This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America.
Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness).
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
These savory pickles are as gorgeous as they are delicious.
This sweet, cooling dessert is popular in the Sicilian capital, Palermo.
The recipe for this elegant, easy-to-make dessert is based on one prepared at Ristorante Dattilo in Calabria.
This Hungarian dish is a dessert disguised as a soup.
This recipe is based on one by Jorge Jordão, the chef at Zambi, a restaurant in Maputo, Mozambique.
A variation of this classic Southern custard pie, also known as Jefferson Davis pie, is served at Boone Tavern in Berea, Kentucky.
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
These rice fritters have a creamy center and a slightly crisp exterior.
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.