Mt. Kisco Seafood, a retail market in Mount Kisco, New York, prepared these ...

Grilling imparts a smoky flavor to these delicate spears.

This recipe, a favorite of Erin Cannon-Chave's, is based on one in Alice Wa ...

Erin Cannon-Chave often makes this Ard?che-style potato pancake. The lamb c ...

This is G?rard Chave's adaptation of a classic Alain Chapel dish. Bresse ch ...

This earthy salad can be served warm or cold.

To make this recipe, we adapted one that restaurateur Julius Keller, who cl ...

A Southern cook's beloved standby side dish.

Much prized in Italy and France, and especially in Piedmont and Nice, cardo ...

Alice Waters shared this recipe with us when we visited her in Turin, Italy ...

This simple but beautiful dessert showcases the delicate flavor of the pear ...

This tangy side dish, a variation on classic German potato salad.

This is a German take on coq au vin.

Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal fel ...

A long roasting time intensifies the flavor of the tomatoes?but use very go ...

Meat stews are a hallmark of Corsican cooking, and with good reason: The he ...

The recipe calls for the French beans called cocos roses in this soup, but ...

Corsicans often make this dish with loup de mer, or sea bass. Farm-raised s ...

In the Arp?ge kitchen, chefs ''grill'' in salamanders, broilers set above t ...

At Apicius, chef Vigato spoons a sweet-and-sour flavored brunoise of vegeta ...

You will need a mandoline to make the lacy apple slices.

Marshall Faye, the pastry chef at the Trapp Family Lodge in Stowe, Vermont, ...

It has been told that these links were invented one evening at an inn calle ...

This simple, Italian-inspired dessert (the name means ''cooked cream'') can ...