A serving of Fabada Asturiana, a pork and bean stew from Asturias in northern Spain. Photo from Flavio Lorenzo Sanchez on unsplash

Special (mayonnaise-y) tips to make the everyday Grilled Cheese something special.

Pinzimonio, in Italian, is a combination of the verb "pinzare" (to pinch; you pick up the raw vegetable pieces with your fingertips) and "matrimonio." You "marry" the crudités with the best possible extra virgin olive oil.

All vegetables, with a kick.

A classic preparation of filet of trout (or other stream fish).

Colored vibrantly green from an abundance of herbs and field greens, its Italian name is “risotto verde.”

Switch it out on St. Patrick’s Day with this recipe for lamb shepherd’s pie to take the place of corned beef and cabbage at your mealtime table. (Photo by Amy Brothers.)

The word “congee” is originally Tamil (kanji) and the dish goes by many names throughout southeast Asia such as “juk,” “jook,” “zhou” and “khao tom.”

Unlike most cheesecakes with which we are familiar, a Basque cheesecake sports no crust.

Some say that red beets were the beginning to that markedly American cake, the Red Velvet Cake.

Many culinary folk cite the influence of North African Arabs on the pervasiveness of agrodolce in Sicilian cooking. Photo from Alpha on flickr

Kansas City strip steaks, also known as New York strip steaks but with the bone remaining on one side. Photo from Justus Menke on unsplash

This pizza recipe is in the style of both the classic New York or New Jersey “Grandma Mozzarella Pizza Pie” and the square pizzas of Detroit, Michigan.

Pasta alla zozzona combines the ingredients of the four pasta dishes for which Romans are famous: amatriciana, cacio e pepe, carbonara, and gricia.

Gumbo is as American a "melting pot" as could be, for it takes in all of us.

The OG guac was not a chunky chop-up. No, it was a “mole,” a “sauce.”

A friend asked me to recreate this dish from his time growing up near Minneapolis. So, I did.

A terrific blend of corn, vegetarian sausage, and collard greens for a hearty, non-meat meal any time of the day.

“ . . . And all around the table, ‘fingers’ of what Mrs. Di Tomas called her ‘white pizza,’ her focaccia-like flatbread.”

Have you heard of Cincinnati Chili?: a red beef chili served over cooked spaghetti and topped with grated yellow cheddar cheese.