A matelote, which takes its name from matelot, a French word for sailor, is ...

Try this fennel pollen paste on pork and fish, as well as chicken.

Use as many herbs as possible when making this crispy tempura. They are del ...

In the Kamakura period (1192?1333), miso soups like this one, served with r ...

'Fancy desserts are too much sometimes,' says Eric Mann of the Bear Cafe?so ...

This soup is an adaptation of a recipe from Markus Wolf?s book on Russian c ...

A version of this robustly flavored dish was prepared around the winter hol ...

Pickling has long been a way to cope with chronic food shortages in Russia. ...

This is an easy way to temper the pungency of prahok, or fermented fish; th ...

Bakong, which are prawns common in the Tonl? Sap and Mekong rivers, are typ ...

In Cambodia the dishes include a variety of fish sauces like in this recipe ...

Double-frying is the secret of both perfect french fries and beautiful pomm ...

This miraculous amuse-bouche, or ''palate pleaser'', is served at Arp?ge.

The earliest flummeries were made with oatmeal, cooked to a smooth and gela ...

When serving meat, fish, or poultry with this sauce, reserve cooking juices ...

The Japanese go to an izakaya, a small bar/restaurant, to drink sake, beer, ...

Miso is traditionally combined with sesame seeds or walnuts to make a dress ...

Chef Nobu Matsuhisa, of Matsuhisa in Los Angeles and Aspen and Nobu in New ...

This dish has its origins in the 19th century, when the lords of Hikone, an ...

Cookbook author Clifford Wright serves this Sardinian dish as an accompanim ...

Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate ...

Pavola's are a popular dessert in New Zealand.

Look for perilla leaves in Asian markets; if you can't find them, fresh min ...

This recipe, from Mastering the Art of French Cooking, Volume One, is one w ...