dish's

Fried Oysters With Spinach Salad and Herbsaint Dressing According to chef Mitchell Rosenthal, the key to this dish's success is finding plump oysters and frying them until crunchy on the outside and silky in the center.

Dressed for Fall 2011

The southwest corner of France has numerous cassoulet traditions, which express themselves most fully in the dish's legendary birthplace near the Aude River in Languedoc.

The Comfort of a Hearty Cassoulet J. S. Marcus 2011

The guest judge for tonight's Quickfire is Isaac Mizrahi, and the chefs will be judged on their dish's presentation only.

Top Chef All-Stars Ep. 8: French beats Italian? Carol Blymire 2011

Often the more baroque name tells the truth about a dish's origins, as with bouillabaisse , which contains the Provençal instruction to boil and then lower the heat in making what would otherwise just be "seafood soup."

Anglo-Saxon On the Menu Henry Hitchings 2011

The yogurt, stirred into the salad before serving, lends creamy relief and rounds out the dish's flavor profile.

Lamb Spiedino 2011

With standard combinations like mayonnaise-topped egg-and-shrimp, or roast pork topped with red cabbage and cracklings, they remind you of the dish's convenience and essential frugality.

The Danish Sandwich, Reloaded J. S. Marcus 2011

We laugh now at the serious speech I gave about proper butter dish placement, but at the time, that butter dish's misplacement was symbolic of all the junk and events I had no control over.

Katherine Dunn: You Don't Need To Know Where The Butter Dish Is Katherine Dunn 2011

We laugh now at the serious speech I gave about proper butter dish placement, but at the time, that butter dish's misplacement was symbolic of all the junk and events I had no control over.

Katherine Dunn: You Don't Need To Know Where The Butter Dish Is Katherine Dunn 2011

Nicky Loh for the Wall Street Journal Each rib makes up a single portion, and Mr. Lee saves the bone for the dish's presentation: 'A lot of our customers are familiar with pork ribs but not beef ribs.

In Malcolm Lee's Kitchen 2011

The dish's briny-sweet-rich flavor also recalls a classic Venetian sardine preparation, sarde in saor , whereby fried sardines are preserved in a piquant mixture of vinegar, onions, herbs, currants and pine nuts.

Sardines with Olive-Date Tapenade and Yogurt Kitty Greenwald 2012