This Sichuan-style dish is one of the few non-Cantonese recipes in Grace Yo ...

We love this herring in sandwich form, but Copenhagen's Gammel Strand resta ...

This is the most popular type of herring served at the restaurant Gammel St ...

Rosa Angelita Castro de Flores made us this Argentine classic?whose name me ...

Use the freshest salad greens and herbs you can, organic if possible, for t ...

Stored in an airtight container, this cake will keep for a week.

Maria Sinskey serves these gnocchi with halibut cheeks, baby leeks, and pea ...

The recipe appears in Stephen Bruce's cookbook, Sweet Serendipity: Delightf ...

Monterrey's asado is similar to the stewlike carne adovada of Texas and New ...

A small tureen of this creamy mousse was delivered to every table at La R?s ...

This is a delicious version of dios torta, the classic Hungarian Jewish flo ...

A Japanese chef's spin on American beef.

Chef Louis Diat created this classic soup in the early 1900s, while working ...

Some versions of this simple dish include shaved black truffles in honor of ...

In Rome, 'pizza rustica', topped with sliced potatoes and rosemary, is a po ...

This green spread can be found (in Louisville, Kentucky) on all sorts of br ...

A fruity Proven?al olive oil is ideal for this dressing. Its mild flavor do ...

These confections were invented by Basel?s gingerbread makers in the 14th c ...

At the Sir Loin, head chef Clifford Pierre makes this dish with tender Dutc ...

Empanadas are a ubiquitous snack in Argentina.

Cold marinated vegetables like these round out a good asado. The seasonings ...

This particular recipe comes from Puerto Viejo restaurant in Buenos Aires, ...

Locro, which is also made with beef, is always served as a main course, wit ...

The sugary vanilla butter used on the bread and in the center of the apples ...