Virtually any seafood house or restaurant around Chesapeake Bay that serves ...

This hearty chowder is not only almost a meal in itself with a tart green s ...

Champions of creamy New England clam chowder who declare pompously that tom ...

Pasta con i fagioli e pancetta is a classic noodle, bean, and bacon soup th ...

Only Hungarian cooks use more bacon in their hearty soups than Germans and ...

Hungary has a long tradition of homemade noodles, the most popular of which ...

If anyone loves and uses more bacon in soups than the Germans and Hungarian ...

Mexican cooks use bacon not only to flavor but to garnish numerous robust s ...

Just in the past couple of years, this classic combo, long disparaged by fa ...

Every chef in Lyon, France, has his or her version of frisée salad ( ...

Bacon is a prime ingredient in dozens of German composed salads, and no sty ...

Although Sweden is best known culinarily for its elaborate smorgasbords, so ...

James Beard loved bacon like nobody I ever knew, and when I once brought hi ...

Used in most of coastal Florida and especially in Key West to make all type ...

Spiny lobsters (or rock lobsters) are found all over the West Indies and di ...

For this layered Japanese casserole, the pork slices should be as thin as y ...

Rouladen are one of the staples of classic German cooking, and whether I&ap ...

A specialty of France's Auvergne province rarely found outside the reg ...

The quintessential Swiss-German dish, rösti potatoes are generally no ...

Of all the variety meats now available in most markets, veal kidneys remain ...

This is an American version of French coq au vin by virtue of the tomato pa ...

Throughout the American South, whole chickens are “smothered” i ...

Like partridge, pheasant, quail, and certain other game birds, guinea hen ( ...

In France, a poussin is a full-flavored 1½- to 2-pound squab chicken ...