33 salted fog recipes

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

A legendary Chinese dish: whole chicken rubbed with soy and sesame, stuffed with seasoned pork and mustard greens, wrapped in lotus leaves, sealed in clay, and slow-roasted until fall-apart tender.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Jumbo pasta shells stuffed with ricotta, Parmesan, and egg, baked in a homemade basil tomato sauce and topped with melted mozzarella. Classic Italian comfort food.

How to prepare fiddlehead ferns: clean, simmer until tender, and serve with butter and lemon. Works for bracken, ostrich, and cinnamon fern varieties.

Flour tortillas filled with Monterey Jack cheese and a spiced tomato sauce, rolled up, smothered with more sauce and sour cream, and baked until bubbly. An authentic Mexican baked taco the whole family will love.

Add something new to your Christmas platters with these scrumptious crab cakes that are sure to be a hit!

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

A very easy and great tasting soup made with parsley leaves and a bit of cayenne pepper.

Spicy salt and pepper shrimp makes an excellent appetizer or main course.

Classic veal parmigiana with double-dipped, breadcrumb-crusted cutlets fried crisp and baked under marinara and bubbly mozzarella. Works with chicken, turkey, or fish too. Ready in 40 minutes.

Spinach pasta soup with orzo, tomato paste, and chicken broth, ready in 30 minutes. A light, low-sodium soup loaded with fresh greens and tiny pasta in a savory tomato broth.

Roasted chicken is served with nutty-herb sauce and sage salt, enjoying this delicious main course with any your favorite salad.

Vegan garlic eggplant with mushrooms, onions, and basil, simmered until meltingly soft. Oil-free, sauteed in water or veggie stock, and loaded with nearly a full head of garlic.

Everything in this recipe combined perfectly, looks beautiful, tastes so good.

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!