In today's edition of the Dish, we're making something that is not only part of the culture, but the tradition of Italian American families.

The wine infuses the salt and, through it, the meat. The salt hardens into a rigid shell that protects the tenderloin from ...

Transfer the tart shell to a rack and let cool to room temperature, about 1 hour. Meanwhile, make the ratatouille In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook ...

The dish begins by rendering Nueske’s bacon for ... MARGUERITE: It's one of JFK's most treasured recipes. Why don't you follow me inside and we'll get started. SETH: Let's do it.

Buddha Lo learned this recipe for braised pork belly from his father, the late Australian restaurateur Tony Lo. The glaze is sweet and savory, flavored with rock sugar and soy, cinnamon ...

In French Provençal cuisine, ratatouille is a rustic stew made from eggplant, zucchini, tomato, bell pepper, onion, garlic, herbs, and olive oil. This layered version, known as confit byaldi, was ...

Ratatouille is a classic French dish that capitalizes on fresh summer produce, such as eggplant, zucchini and tomatoes. Sometimes served as a stew, the vegetables are soft (not mushy) and basking ...