For authentic Thai flavor these wings are marinated overnight in galangal (similar to ginger) and chiles and accompanied by a peanut dipping sauce.
Diver scallops are sauteed until perfectly golden then are placed on a bed of savory porcini mushrooms and scattered with salad greens.
These spicy pork meatballs doused with guacamole to temper the heat are a great first course to share with friends. For a main course serve like a burger.
Fresh tuna is poached in olive oil, combined with dry-cured olives, capers, and onions, and mixed into an anchovy flavored mayonnaise dressing.
In Portugal, deep-frying beans is a long-standing tradition. Serve these peixinhos da horta as a starter, snack, or, as the Portuguese do, a side dish.
Imam bayildi may be less famous than the French version – ratatouille – but it still magically transmutes eggplant, tomatoes and garlic into gold.
Escargot with garlic butter and herbs is a classic French preparation. The snails can be served in their shells or in snail dishes, topped with puff pastry.
Hold the mouth-searing heat, but keep the flavor with these marinated chicken wings. Plum, hoisin, and soy sauce provide sweet and spicy Asian flavors.
Cooking pork shoulder, liver, and duck fat with spices, splashes of cognac and wine makes a simple, hearty French country pate. Perfect for entertaining.
Straight from Umberto’s Clam House in NYC, this recipe for clams topped with bread crumbs seasoned with parsley and cheese then baked is the real deal.
Chicken, water chestnuts, and scallions are dressed in a ginger-soy sauce then wrapped with butter lettuce leaves in this Chinese specialty.
For this Armenian dish, homemade yogurt cheese is made into balls and marinated in oil infused with garlic, dill, and Aleppo pepper.
This appetizer is a favorites all over Italy. Zucchini blossoms are stuffed with ricotta cheese, seasoned with basil and lemon, batter-dipped, and then fried.
For this soup, onions, mixed greens, and soaked chewy bread are layered with milk, stewed leeks, and cheese then slowly baked until thick and bubbly.
Smooth goat cheese, colorful roasted beets, and walnuts speckle this creamy, quiche-like tart–all of which is nestled in a flaky buttery crust.
Eggs, smoky garlic Portuguese pork sausage called chourico, onions, and potatoes make up this splendid breakfast recipe. Serve it right for the skillet.
Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.
These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.
Silky slices of ripe avocado and marinated fat strips of salty sardine fillets topped with crisp strings of scallions and chives sit atop of toast slices.