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This incredibly quick and easy dish from New Orleans chef Donald Link's Down South cookbook features tuna steaks poac...

This updated take on the nouvelle cuisine classic salade gourmande features crisp-tender haricots verts and cooked ar...

Jose Garces swaps out the usual walnuts in these blondies for Spain's salted, olive oil-toasted marcona almonds. Sli...

Fregola (toasted Sardinian pasta) has an appealing texture in this tasty dish, where it's combined with smoky paprika...

Chef Chad Colby cleverly turns the classic Piedmontese hors d'oeuvre into a savory side dish by dressing pan-seared c...

Celebrity chef Curtis Stone knows his way around a potato: These are perfectly crisp and heady with the aromas of ros...

While this tasty little potted ham can be eaten right away, it's also an excellent make-ahead party dish that can sit...

Chef Kuniko Yagi cooks these tender, crispy rice balls on the grill but they are also perfect made in a grill pan. S...

Dave Chang first made this recipe at a food conference in Copenhagen, when he had very little to work with. He simmer...

Celebrity chef Curtis Stone makes his delicious pasta sauce by braising duck legs in white wine with dried porcini, p...

Combining cooked egg noodles with smoky pimentón and eggs creates a delicious dish that's a playful combination ...

This crisp, tangy and colorful condiment requires no cooking whatsoever, but you do have to wait a week while the veg...

Chef Ricardo Zarate uses paiche, a firm, white fish imported from South America, in these tasty lettuce wraps. Since ...

To make his phenomenal fried chicken, Tyler Florence first bakes it low and slow, so it's juicy. Then he coats the ch...

Adding fresh zucchini to a cheesy quesadilla livens it up a bit; the bold, spicy salsa that goes into the quesadilla ...

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