Rasam, as prepared in most homes in Southern India, uses either tamarind or tomatoes as the base. One night when I was a teenager, I was out to dinner with my brother Tom in New York City's Little Italy...
Author: Asha Gomez
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.
Author: Andy Baraghani
Author: Roberto Treviño
Author: James Beard
Author: Melissa Robert
These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.
Author: Ruth Van Waerebeek
Author: Stan Frankenthaler
Author: Andreas Viestad
Author: Rick Rodgers
Author: Jody Adams
Author: Mathieu Palombino
The fried croutons make this cod and mussels recipe worthy of a special occasion.
Author: Rob Evans
Author: Paul Richardson
Author: Lee Linder
Author: Bon Appétit Test Kitchen
Author: Tom Moorman
Author: Rose Gray