This dish was served at Ports, the infamous LA hangout.

This is a specialty of Le Train Bleu in Paris.

We got the recipe for these 'burgers'-a traditional lunch for Lowcountry sh ...

Chef Susur Lee's bisque isn't a traditional one-it has no cream or pur?ed f ...

Larousse Gastronomique includes the option of adding anchovy essence and/or ...

This recipe comes from Cracker Crumbs, published in the early 1960s by the ...

At Sydney's Boathouse Restaurant, this savory pie is garnished with house-s ...

Here is a cheesy version of steak tartare and a popular snack among Texans.

We based this recipe on one used at Cal Pep restaurant in Barcelona.

At Barbuto, chef Jonathan Waxman serves variations of this salad on his men ...

Ready-made usli (pure) ghee is available in Indian grocery stores, but maki ...

This is our take on holiday jello shots!

Our kitchen adapted this version of Bankok's Thip Samai restaurant's pad th ...

At Lumi?re, chef Michael Leviton makes this tartare with top-quality sirloi ...

This Mediterranean specialty, sold in take-out containers for years at Kalu ...

This rich, sweet, slightly tangy broth not only makes a great base for bisq ...

This recipe is a great example of home cooking with a Moorish influence.

The term masala is used throughout India to describe various spice mixtures ...

Sharon Oddson, of Trattoria Garga in Florence, uses sweet wheat digestive b ...

Large, mealy ayocote beans, pink to purplish black in color, are a favorite ...

This simple dish, served at El Obrero, may be ordered with any of the resta ...

This simple recipe intensifies the flavor of ripe tomatoes.

Draping the trout with lettuce leaves keeps it moist as it poaches.

Author Eugenia Bone likes to make these fritters with fresh zucchini from h ...