Suckling pig is a popular special-occasion dish in the Jauco region of Cuba ...

If Austria is famous for any gastronomic specialty, it?s for pastry?pastry, ...

The meaty breasts of moulard ducks work best in this recipe.

Serve these eggs as an hors d?oeuvre, a first course, or with a salad for a ...

Author Lucian K. Truscott's wife created this dish with produce from the Be ...

Originally the guinea hens were stuffed with coarsely chopped Toulouse pork ...

These pancakes are crispy outside and surprisingly smoky and creamy inside.

This dessert was adapted from a recipe in Patricia Wells?s Bistro Cooking ( ...

Originally from rural northern Vietnam, this dish was traditionally cooked ...

A simple, elegant dessert.

This recipe calls for canned peaches but you can substitute fresh when in s ...

In France, boudin is blood sausage; in Cajun country, says Glenn Daigle, '' ...

The ''yams'' in this recipe are actually orange sweet potatoes.

Though we call for flank steak here, this savory salad can be made with any ...

When making these preserves leave the gooseberries in the refrigerator for ...

If you wish, add 1 more cup sorrel and omit the mushrooms.

The fool originated in 17th-century England as a dessert made with stewed f ...

This rich soup is flavored with the leafy-green acidic herb native to both ...

Strong-flavored fish, like bluefish or mackerel, go especially well with th ...

As a substitute for soft white plantains, hard to find in the United States ...

Gu?rard, like other modern-day French chefs, sometimes uses prepared ingred ...

Here is a recipe for Isan's most popular soup.

Made without yeast, the author's father's ginger beer is flat, not carbonat ...

This popular Sunday dish is made from the most sought-after cut of pork.