An ancient culinary tradition all but forgotten in urban Peru until the 198 ...

A dish of pre-Hispanic origin, causa?sometimes made with crab or camarones ...

The custardlike interior of this three-tiered cake is fresh or condensed mi ...

While At Laja, the best restaurant in the Valle de Guadalupe, chef-owner Ja ...

Piccolo fritto (little fry), a signature dish at Zuni Caf?, is a smaller ve ...

This dish is a popular selection and appears in many variations on the Zuni ...

Zuni Caf? uses a variety of fruits for this salad, among them cherries, lit ...

This dense cake, inspired by a Julia Child recipe, has been served daily at ...

Sorrels are found in home gardens all over Latvia.

Chinese dried black mushrooms are shiitakes.

This is the simplest possible version of congee, or rice porridge, and is m ...

Rock cod, sometimes sold as rockfish, is common along the Pacific coast. It ...

Many Chinese cooks use this robustly flavored oil in many of their dishes.

Cooking this polenta is a little like mixing cement; needless to say, weak ...

Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in ...

This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Pau ...

Like many long-cooked meat dishes, this one improves if made a day ahead of ...

The American custom of eating cheese with apple pie inspired this Henry Har ...

Peeling the grapes for this luxurious dessert at Apicius lets the fruit abs ...

Lidia Bastianich uses a motor-driven rotisserie to keep the meat slowly spi ...

Eel is ideal for the stew called brodetto the gelatin in its skin helps mak ...

Elizabeth Williams made this pie with her daughters in the '30s, using peac ...

This dish is based on a famous Cantonese recipe for squab.

This is not your typical cheesecake.