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Patti's Mussels a la Mariniere

Submitted by: Patti

This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine.

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Swordfish a la Siciliana

Submitted by: Rockfishusa

Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.

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Chocolate Martini a la Laren

Submitted by: TMoore

Chocolate liqueur and vodka are shaken with ice and garnished with chocolate shavings.

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Remoulade Sauce a la New Orleans

Submitted by: COOKINCOWGIRLS

Living In: Dallas, Texas, USA

Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.

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Chicken a la Fire Station

Submitted by: mjhutch

Living In: Clovis, California, USA

Chicken breasts are pounded thin, rolled up with butter and seasonings, and then slow-baked in a rich sour cream and sherry sauce.

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Sangria a la Las Vegas Round Up 2011

Submitted by: Cathy Myers

Home Town: Newport Beach, California, USA

Living In: Crestline, California, USA

If you couldn't be in Las Vegas for the big AR get-together, or if you just want a delicious and fruity sangria with lots of citrus flavors, mix up a pitcher of this great drink.

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Sangria a la Nesto

Submitted by: Nesto

This sparkling summertime punch is sweetened with frozen lemonade and slice citrus fruits.

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Cocktail a la Louisiane

Submitted by: Lorem Ipsum

Home Town: Seattle, Washington, USA

There's a lot going on in this complex rye whiskey cocktail named after an old restaurant in New Orleans.

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La Vida Mezcal

Submitted by: Lorem Ipsum

Home Town: Seattle, Washington, USA

There's only a touch of mezcal in this drink, but it adds a delicious smoky quality. Be sure to use good quality mescal and tequila here.

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Bacalao a la Vizcaina (Basque Style Codfish Stew)

Submitted by: Milly Suazo

Home Town: Barrio Tejas, Humacao, Puerto Rico

Living In: Allentown, Pennsylvania, USA

Reconstituted salt cod is layered with potatoes, eggs, and roasted red peppers and simmered in white wine and tomato, in this Puerto Rican version of the Spanish fish stew.

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