This is one of the great dishes of Norway, though it's barely known outside of Scandinavia.
A traditional favorite from France's Mediterranean coast
The perfect starter, a meal in itself.
If you love the taste of pappa al pomodoro, try this variation
The perfect starter, a meal in itself
Called fettunta in Tuscany, the southern Italian bruschetta is grilled bread that has been rubbed with garlic and anointed with great olive oil. This version is a great pass-around before a dinner party, and a great first course.
A guaranteed crowd-pleaser in winter.
Caesar salad, that ever present item on Continental restaurant menus of decades past, doesn't come from the continent at all -- it's from Tijuana, Mexico, where Caesar Cardini, an Italian restaurateur, created it on Fourth of July weekend in 1924.
You want a rich and creamy Caesar salad? Try this startling variation
Serve the soup with its classic companion, Portuguese vinho verde, a crisp, crackling white wine
The Portuguese are masters of salted cod; the dried fish, in fact, is called Fiel amigo in Portugal (faithful friend).
The flavor of these smoky roasted beets is spectacularly concentrated
Use both red and yellow cherry tomatoes for a colorful splash.
This creative, light, room-temperature salad features a subtle whiff of anise.
This delicious new variation is more subtle and more delicate than the regular hot and sour soup
This soup took America by storm and many feel it has medicinal powers!
Dean & DeLuca's version of a classic.
Classic Shrimp Cocktail Sauce Makes enough sauce for 4 to 5 dozen shrimp Dean & Deluca Cookbook 3/4 cup ketchup 3 tablespoons grated horseradish in vinegar (available at supermarkets) 1 tablespoon freshly squeezed lemon juice a few drops of hot sauce (optional) Mix ingredients together in a bowl. Serve.
Exceptionally refreshing, with a pronounced watercress flavor
This soup boasts a number of fabulous soup adjectives: creamy, hearty, complex, full-flavored
Black bean soup has crawled out of the barrio onto the menus of some of America's most upscale eateries. The sherried red onions give this hearty soup a unique flare.
This creative take on the classic minestrone, though it contains meat, is lighter than the standard dish
When accompanied by a wintry salad and a glass of Beaujolais, there is no better simple supper.
Porcini shaved paper-thin to make this classic Italian first course
A new generation of adventurous diners has discovered this old bistro classic
One of the world's most satisfying soups
We'll never forget our first encounter with real gazpacho in Sevilla. A smooth drink with the taste of the Moorish south. Try this simple recipe and be creative with garnishes.
The perfect starter, a meal in itself
This recipe makes a great appetizer -- or, along with pita, rice, and salad, a great main course.
An outrageously delicious summertime salad
In this terrific version, the avocado is cut into coarse chunks, and then gently folded into a flavorful purée.
The flavors of dal are so bright and wonderful, why not dress it up with a fresh relish and a trio of spicy seared shrimp
The epitome of comfort food
A light and lovely salad
This dish combines the great tastes and textures of kamut with a series of Greek and Middle Eastern flavor explosions that, if you're tasting with imagination, seem to emphasize the ancient nature of this grain.
This wild dish, a favorite at the many Korean restaurants springing up across America, has one of the strangest textures imaginable
The following version is exquisite: intense with lobster essence, creamy and light at the same time.
An American classic, great with the addition of matzo balls.
Unlike the New England purists, we just don't find an intrinsic problem with clams and tomatoes.
Onion soup without the traditional richness, heartiness, cheesiness
This recipe is a marvelous, densely flavored version of the classic
Many different flavorings and garnishes may be added to miso shiru: try using tiny blanched cubes of aburage (fried bean curd), thinly sliced mushrooms, diagonal slices of slender scallion or carrot, slivers of lemon or whatever sounds good to you.
A fabulous party dish; assemble it early in the day, bake and brown just before serving
In Italy, it's often called insalata caprese -- here, it's become a favored first course
The following version is neither too thin nor too thick; to our taste, it is what New England clam chowder ought to be.
This unusual Norwegian fish soup is rich and intense.
Original Buffalo Chicken Wings This is the most famous chicken wing in the world, of course. Today, lots of people are misguidedly baking the wings to save a little fat -- but the dish, to us, tastes right only when the wings are deep-fried, as in the original, to a crunchy golden brown. The juxtaposition of hot
One of the lightest pasta salads you'll ever taste; it's especially good in the summer alongside grilled fish
Pomodoro means tomato, and pap means something soft -- and this soup seems more like what we might call a delicious porridge
Posole Salad with Avocado, Green Chile, Lemon, and Cilantro Posole is often paired with pork and pork fat in New Mexico's chile-laden soups and stews. We find that pairing posole with avocado in this delicious salad adds the richness that the pork usually provides. This yellow, green and red salad is easy to make
We were served this marvelous combination of flavors in Puglia, where restaurant meals always begin with more than a dozen vegetable dishes.
A salad version of a good southern Italian pasta dish
Red Bell Pepper Bisque
A quick soup with the taste of summer.
Dean & DeLuca
2 tablespoons butter
1 medium onion, minced
1 clove garlic, minced
1 carrot, minced
4 roasted red peppers, chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups chicken
Some places in Florence serve this soup with a fork.
This lightly dressed salad is a great brunch dish
This simple French bistro idea has become wildly popular in many forms at everything from cross-cultural bistros, to informal California-style restaurants, to hoity-toity New American places
Shrimp and Rice Salad, Sushi-Style, with Sesame and Avocado
Use as a great lunch main course
Dean & Deluca Cookbook
4 cups water
1 cup thick slices of peeled fresh ginger
1/2 cup plus 1 teaspoon Japanese rice vinegar
1/4 teaspoon salt
16 large shrimp
salt to taste
We'll never forget watching mozzarella being smoked in the parking lot of a mozzarella factory near Naples
This winning combination is based on a dish we tried at a deluxe restaurant in Germany
The French version of minestrone, served with the French version of pesto.
An irresistible whiff of the Middle East in the Middle Ages
This offbeat, sea-bright summer soup—it's like a bowl of Southwestern clam cocktail—offers a real chili kick.
This salad really shows off the pleasing texture and subtle flavor of barley
Abandon the classic canned tuna altogether for the fresher-tasting sashimi-quality tuna, typically seared on the outside, and raw or rare on the inside. Beautiful presentation, light and healthful, this salad is ideal for a lunch with friends.
This Thai classic is a staple on Thai restaurant menus, and one of the easiest dishes to prepare in the whole Thai repertoire.
This ingenious variation -- which substitutes lime and lemon rind for the other ingredients -- is also very delicious, and very authentic-tasting
an extremely refreshing accompaniment to an authentic Thai dinner
Otherwise known as Tom Yum Kung, this recipe is easy to make, light and fragrant, and it packs a wallop of flavor from the shellfish-scented broth to the tingle of hot chilies.
The intermingling of hot and sour with citrus
A refreshing summer salad, with lingering hints of the sea
If you can't decide which chowder to make -- New England or Manhattan -- pick this one.
Now that the peasant dish panzanella has achieved near-cult status among American aficionados of authentic Tuscan cuisine, we are seeing all kinds of inauthentic variations in fancy restaurants
This granddaddy of cold summer soups, despite its French title, was actually created in New York City by Louis Diat at the Ritz-Carlton Hotel in 1910.
A spring salad that's a snap to make.
Serve as a first course at an important dinner party
a great mozzarella and tomato salad
This great beer soup has an impossible depth of flavor for such a short cooking time.
Wheatberry Salad with Dried Cranberries and Fresh Herbs Winter or summer, our customers can't get enough of this salad. It's ridiculously good for you, of course, but it's also one of those rare dishes with an impeccable nutritional profile that does not prevent it from being absolutely addictive. We use hard red
White Almond-Garlic Soup and Variations
Use as a first course or a main dish.
Use as a first course or a main dish.
Dean & DeLuca
1 3/4 cups (about 8 ounces) blanched, ground almonds
4 slices white bread, crusts removed, diced
6-8 cloves garlic, peeled (Use 6 if serving cold, 8 if serving
This white, silky-smooth gazpacho is a traditional variation from Malaga in southern Spain.
This recipe calls for white or yellow miso, and its motif is delicacy.
For maximum dramatic effect at a big-deal dinner, use a scooped-out, elaborately carved winter melon as a tureen for this delicious soup