Smitten Kitchen (4)
Houseboat Eats (2)
Rich and flavorful cream sauce, pungent and earthy black truffles—need we say more?!
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
This is a savory church supper staple in the mountains of Vermont.
Colorado’s Storm King Elk Ranch sells elk by mail—but we found that beef tastes just as good in this dish.
If you can properly roast a chicken, you can cook almost anything.
This dish was inspired by the delicious hot-smoked salmon we found at a small fish market in Trinidad, California.
This opulent terrine is a five-day project.
Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977.
This spicy shrimp dish gets its kick from hot sauce and red pepper flakes.
Fresh, unsmoked ham makes a delicious roast.
Every Cuban cook has a version recipe of this classic dish of savory ground beef.
Unusual in its use of white wine with red meat, this bistro basic is a specialty at Chez Clovis.
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Spider crab (Maja squinado) is very highly regarded in and around Venice. It is often served simply dressed with olive oil, but we like this preparation, given to us by a local fisherman.
This recipe, from Harry's Bar in Venice, is the definitive version of fegato alla veneziana, the traditional dish of calf's liver and onions.
Cuttlefish is a roughly oval-shaped cousin of the squid, with thicker, sweeter flesh and richer ink—and more of it.
This earthy, intensely savory recipe came to us from Natale Rusconi, a longtime rival of Harry's Bar heir Arrigo Cipriani.
This delicious recipe is from Marcella Cucina, by legendary Italian cooking teacher Marcella Hazan.
This is one of the best dishes served at the Maxwell Street market in Chicago.
At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegetables over seared foie gras.