Side Dish (24)
Cocktail Party (15)
Backyard BBQ (10)
Stone crab claws are usually served chilled, which gives the meat a finer, clearer flavor.
A diverse mix of flavors inspires a deliciously tender lobster dish.
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
The success of this simple dish depends on the freshness of the vegetables; just out of the garden is best.
This extravagant salsa makes a lively accompaniment for crab cakes.
In Sicily, this salad is traditionally prepared with wild chicory, a slightly peppery, tender-leafed green.
Sugar-sweet green radicchio zuccherino is found only in Istria and northeastern Italy; a good substitute is mâche (lamb's lettuce).
My summer sandwich is kind of a private thing. It's messy—and who wants to own up to using both butter and mayo? But if you're ever home alone one hot afternoon give this a try.
This particular recipe comes from Puerto Viejo restaurant in Buenos Aires, but you'll find chimichurri, an indispensable sauce for grilled and roasted meats, on most tables in Argentina.
Sweet, white vinegar–based slaw like this is barbecue’s standard side dish and is especially good piled on pork sandwiches.
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
Layers of lobster, avocado, and mango create a tower of pure indulgence.
Nobody knows for sure who Louie was, or where this dish was invented—but we think the version made at the Swan Oyster Depot in San Francisco is as good as it gets.
A Moroccan staple, this tangy salad has just a bit of heat from the chiles.
Though nuoc cham is popular all over Vietnam, it varies slightly in character from place to place. This is a milder version of this flavorful sauce.
James Beard grew up in Oregon eating dungeness crab—but became fond of lobster, and offered many recipes for it. This is our adaptation of one of his best.
Versions of this raw beef salad can be found throughout Southeast Asia, but the addition of prahok (fermented fish) makes this one distinctly Cambodian.
This green spread can be found (in Louisville, Kentucky) on all sorts of breads, beneath alfalfa sprouts or slices of bacon, or thinned with mayonnaise or sour cream and eaten as a dip.
Blood oranges, which are available from December through April, serve as the basis for this refreshing mid-winter salad, a classic in Sicily.