Invented in San Francisco, this “little soup” is hearty, flavorful, and loaded with succulent seafood.
Chef Michel Bourdin reminded us, “Always remember that the guest has to wait for the soufflé, but the soufflé can’t wait for the guest.”
In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes.
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
Terence Conran used a poulet de Bresse—a plump, blue-footed chicken from Burgundy—for this dish, but a good free-range chicken tastes good, too.
In Southern Germany, entire menus are dedicated to this springtime spear. This soup highlights the delicate nature of the white flesh and is a great way to start any meal.
The white asparagus gives always satisfying mashed potatoes a sweeter, fresher flavor making this dish light enough for a tasty spring lunch.
This recipe comes from Maida Heatter’s Book of Great Desserts.
This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche.
This traditional dish is one of the recipes that, for us, defines the food of Venice.
This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice.
If you can't find true scampi—saltwater crayfish—for this dish, you can substitute good small shrimp.
We whipped up this tasty dish during a trip to Venice, using fresh ingredients we found at the local markets.
This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat.
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
Sweet vegetables and fruit combine with savory oysters to create this uniquely delicious dish.
In Lorraine, where it was born, quiche is always made in a round dish or flan ring (either fluted or straight-sided), and with a thin, light crust.
This cream-and-fruit-topped dessert evolved from years of recipe-swapping among the women of New Zealand.
This is a popular Vietnamese dish of succulent pork, light noodles, and spicy dipping sauce.
Seafood cocktails like this one, served at a stand in the market, are typical of Veracruz.