This famous Tuscan soup is not really soup in the literal sense; rather, it is a thick panade, or porridge, of bread, vegetables, and bea...

Here’s my method for high-temperature roasted chicken. This procedure roasts the chicken in a hot clay oven environment. A common problem...

In France this rich, wonderful dish is called alouettes sans têtes, meaning “doves without heads.” The beef slices are stuffed with pance...

Inspired by the Sicilian strattu, a tomato extract using sun-dried tomatoes, I make this intense, very flavorful concentrate, which I use...

“A dish that contains the essense of the sea,” writes Catalan author Manuel Vázquez Montalban of this unique Catalan fishermen’s preparat...

The Napa Valley restaurant Bistro Don Giovanni is just twenty minutes by car from my home. Here Chef Scott Warner produces marvelous food...

Just as every Provençal cook has his or her own way of preparing bouillabaisse, so will every Dauphine home cook have his or her version ...

The word musakka (spelled moussaka in Greece, and mussak'a in Lebanon and Syria) describes different dishes in different countries. This ...

Here’s a delicious summer recipe from the coastal town of Senkoyon on the Bay of Iskenderun near the Turkish Mediterranean coast. In ever...

Here’s an unusual and delicious way to serve poached eggs, called cilbir in Turkey. Once you’ve poached your eggs, you set them in hot ce...

One of the most famous of all Spanish Catalan desserts, créma catalana is a simple stovetop cooked custard served in shallow terra-cotta ...