Recipes

Tender pork strips slow-cooked with pineapple, onions, green peppers, vinegar, and soy sauce in a classic sweet-sour sauce.

Classic Pastel de Tres Leches — light sponge cake soaked in three milks and topped with a billowy meringue. A Latin American classic.

A classic Thai coconut milk chicken soup with lemongrass, galangal, and chiles — balanced sweet, salty, and spicy.

A classic Italian coastal dish of pan-fried red mullet braised in a quick tomato-herb sauce with garlic, thyme, and bay leaf.

A classic Tuscan preparation of pan-fried red mullet in a fragrant tomato sauce with garlic, onion, thyme, and bay leaf—simple, bright, and true to the Livorno tradition.

Classic tuna casserole with macaroni, fresh mushrooms, cream of mushroom soup, and a buttery bread crumb topping.

Classic Greek tzatziki dip by Emeril — creamy Greek yogurt whisked with olive oil, vinegar, garlic, and fresh mint folded with diced cucumber. Serve with olives and fried bread.