A late-summer classic, this corn chowder is replete with corn, potatoes, onion, and bacon. Mmm mmm good.
Though not as famous as hummus or baba ghanoush, this Mediterranean dip is just as delicious. Just ask Paula Wolfert.
In this specialty of the Azores, the quail is marinated in paprika and beer for a sublime and intense flavor.
Scrubbing shrimp with salt cleans them. Marinating shrimp in vodka lends sweetness to them. Who knew?!
Few vegetable combinations are more natural or French than green beans and new potatoes. Ooh la la.
So long, pasta that’s buried beneath heavy cream sauces. This pasta is made with a barely there broth and the sweetness of leeks.
Just because you can’t be in the South of France this winter doesn’t mean you can’t eat like you’re in the South of France.
More than just French stew, Provencale daube is a classic preparation rooted in geography, good sense, and even better taste.
Layers of vanilla cake take turns with oodles of coconut filling and the whole shebang is slathered with fluffy white icing. Uh, yes please!
This Thai-inspired chicken soup with coconut milk and lemongrass from chef Jean-Georges Vongerichten is as colorful as it is flavorful.
Dead ripe tomatoes, fragrant basil leaves, sherry vinegar, a fruity extra-virgin olive oil, and an ability to layer. That’s all you need to make this.
Classic Jewish potato pancakes get turned topsy turvy with zucchini, scallions, garlic and freshly grated Parmesan cheese.
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