Valencian food authority Lloren? Millo notes that aficionados of this dish ...

Both squid and cuttlefish, its rounder and fleshier cousin, are often paire ...

This soup is finished with a flourish of mint-and-chile-infused butter.

Chef Dan Barber of Blue Hill at Stone Barns in Tarrytown, New York, uses la ...

This Cypriot country dish is commonly served with fresh bread as an accompa ...

This traditional dessert is made with tons of sugar and an outrageous amoun ...

In this version of this rich, timeless dish, the butter is given an aromati ...

This Northern Indian dish uses aromatics?such as coriander, cumin and dried ...

Tangy, buttery, smoky, and salty?this sandwich has it all.

The ancestor of this dish is German potato salad.

Mesclun?a combination of slightly bitter baby greens and other greens like ...

The invention of thousand island dressing is often attributed to Theo Rooms ...

Mustard seeds and turmeric spice up this quick and easy vegetable pickle.

This soup is about as simple and straightforward as they come, and it can b ...

A hollowed-out apple makes a scrumptious serving vessel for gingered quark, ...

Cabbage makes a surprising filling for this sweet pastry that's made with s ...

Fingerling potatoes are usually small enough that they don?t require any ch ...

Rich and comforting, this creamy cauliflower soup offers a perfect way to k ...

This sugar snap pea soup from the Los Angeles Times is a breeze to make, as ...

We found this exceptional recipe in baker Alice Medrich's book, Alice Medri ...

This dish from Epirus marries the silky richness of an egg with the pleasin ...

The recipe for this Peloponnese-style eggplant dish is from Susanna Hoffman ...

These simple gelled fruit desserts?based on a recipe in chef Marco Pierre W ...

Sweetened with prunes and studded with pearl onions, this country-style rab ...