- Appetizers & Hors d'Oeuvres
- Beverages
- Breads
- Breakfast
- Condiments & Sauces
- Desserts & Pastries
- Entrées
- Pasta, Potatoes & Grains
- Salads
- Soups & Stews
- Vegetables & Side Dishes
Blini are traditionally made with buckwheat flour but our recipe uses white flour for a lighter result.
This kitschy cocktail food of the 30’ is back for the holidays.
Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
This satiny delicacy brings out the best in salmon.
This vegetable dish is a work of art in both appearance and flavor.
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii.
A favorite way to serve this creamy dip is with toast points.
A delicious and easy appetizer sure to please your holiday guests.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
A swedish feast would not be complete without pickled herring.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
These delicate meatballs, far from the American idea of "Swedish meatballs".
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
The garlicky pesto is a perfect match for sweet, silky scallops.
This is a simple way to prepare these tasty bivalves.
This over-the-top elaboration of fried wontons is an enduringly popular appetizer.
In the old days, this lamb dish was served as a main course, with five or six pieces of meat on each skewer. We use it here as an appetizer.
An easy to make appetizer of salty anchovies and melted mozzarella.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
Use an entre-deux-mers or other dry white wine for this dish.
These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Serve these clever little appetizers instead of bread at lunchtime or for supper.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
We recommend using the best quality cheese available for these savory little homemade crackers.
This Scandinavian luxury is spiced with just the right combination of ingredients.
A mellow béchamel sauce balances the sharpness of the cheese and the smokiness of the ham in this classic Savoyard recipe.
Oysters on the half shell are a French tradition, of course, but dishes like this one, from À Sousceyrac, are classically French, too.
During the holidays, the Maduro family makes and sells thousands of these pies.
Cretons is similar to rillettes, the pâté-like French mixture of pounded meat and seasoned fat, but has a crumbly texture.
Rich, thick, and sweet, this cinnamon-and-vanilla-flavored milk liqueur is a delicious alternative to store-bought eggnog during the holidays.
This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain Alexander Radcliffe.
The name of this flaming red wine punch translates from the German as punch glow bowl.
This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.
This favorite drink kicks off the festive holiday parties in Mexico City.
The cocktail pioneer "Professor" Jerry Thomas called this "a capital punch for a cold night." We couldn't agree more.
This tasty concoction comes from Edisto Island in South Carolina.
This eggnog like concoction may be served both as a beverage and as a sauce for dessert.
This potion isn’t as harmless as it looks. One taste and you’ll understand why.
This lovely hot cocoa is layered with the intriguing flavors of rosebuds, chiles, saffron, cinnamon, and vanilla.
Venezuela’s rare criollo cacao is among the world’s finest, and adds an extra dimension of flavor to this drink.
This potent Swedish spiced wine is sure to brighten even the darkest winter night.
Experiencing the Tom and Jerry is like sipping a hot toddy through a brandy-laced, nutmeg-dusted froth.
Homemade eggnog is much richer in flavor and texture than the commercial kind.
Served warm with butter, these flaky rolls are sure to please your guests.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
The key to ultrafluffy biscuits is to work the dough as little as possible.
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
According to cookbook author Marion Cunningham, baking-powder biscuits are more American than any other food.
The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century.
The biscuits stand up to their name—hot and crusty. We also find them quite delicious.
Use extra-sharp cheddar for these buttery little biscuits.
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50's.
This is an adaptation of a Caribbean cook's generations-old family recipe.
Wonderfully adaptable, baked eggs (sometimes called shirred eggs) are made by baking or broiling eggs with various ingredients. This recipe produces firm whites and velvety yolks.
The secret to success with this dish is the quality of its parts.
The key to ultrafluffy biscuits is to work the dough as little as possible.
Cream cheese is the secret ingredient that enhances the richness and moistness of these rolls.
This recipe for crunchy french toast is based on one used at the Hay-Adams hotel in Washington, D.C.
This is one of many styles of akuri, as this dish is called in India, served at the Royal Bombay Yacht Club in Mumbai.
Red-eye gravy, a classic Southern preparation, is a thin sauce made from the drippings of fried country ham and brewed coffee.
Making your own breakfast sausage is easier than you might think.
Early varieties of these classic British breakfast patties often included meat, but we prefer the simplicity of the meatless version.
By boiling the potatoes ahead of time and letting them cool completely, allows them to cook faster and brown better.
A southern specialty, this rich and cheesy casserole is rib-sticking good.
Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel.
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
This casserole makes a lovely addition to a brunch menu.
The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century.
This quick, simple soufflé promises a perfect result every time.
Redeye gravy is a simple but essential component of the full-on Southern ham breakfast.
An easy way to perfume your eggs with the earthy and decadent scent of black truffles.
A tart flavorful oil to drizzle on soup, bread, and even vegetables.
This eggnog like concoction may be served both as a beverage and as a sauce for dessert.
The perfect topping for cake or ice cream.
Tart and zesty, this condiment pairs well with hearty meats.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
This rich, booze-laced butter goes perfectly with Christmas pudding.
Serve big, cool dollops of this for-grown-ups-only whipped cream with warm Christmas Pudding.
This dessert will guarantee a warm reception from the chilliest guests!
These Mexican milk candies get their silky texture from sweetened milk.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
This recipe comes from a friend of author Kelly Alexander. She decorated every party table with one of these cakes.
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
Lighter than most rice puddings, and not as sweet, this Swedish specialty is eaten both as a dessert and as a breakfast food.
These baked apples may be served as dessert or to accompany mustard-glazed ham and other julbord meats.
This rich, fruity pudding is a delicious holiday tradition throughout Britain.
This dessert,whose name literally means, "crunch in the mouth," is an edible monument of caramelized pastry!
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.
These cookies are delicate and crumbly with a light dusting of spicy, sweet cinnamon sugar.
These sweet and delicate Austrian cookies are a special Christmastime treat.
These delicious treats are crumbly cornmeal shortbread cookies popular in pastry shops all over northern Italy.
This is a popular dessert in Italy and often made with marsala.
These bite-size balls of coconut cream are rolled in cinnamon, sugar, and cocoa.
Wafer thin with a perfect crunch, these cookies are delicious alone or alongside fresh apples or pears.
These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
Use this rich, buttery dough to make classic Christmas cookies.
Use this nutty, lightly spiced dough for your favorite Christmas cookies.
So good that one might get greedy when asked to share.
This quick and easy recipe can easily be doubled or tripled to satisfy a crowd.
This German dessert is a favorite staple at Christmas Eve gatherings in Berlin.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Lambrusco works perfectly in this sweet dessert, but any non-oaked, fruit-driven red wine will do.
The addition of butter gives these candies a silky sheen.
Rich, chewy and oh-so-delicious, these bars put convenience store candies to shame.
These lollipops can be flavored any way you like, but we chose cherry and lime in celebration of the holiday season.
This dessert is made with sweet sorghum syrup, which gives the cake a lighter texture than molasses does.
These sugar plums taste so good you will have visions of them dancing through your head.
According to tradition, this gingerbread cake was made in the 1780s by George Washington's mother for General Lafayette.
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
These Swiss treats consist of two delicate, buttery cookies separated by a thin layer of delicious raspberry preserves.
Something about the richness and varied flavor of these cookies seems to make them taste that much better when made big.
Of all the delights that grace the French Christmas table, probably nothing inspires more childlike joy than this dessert.
Few things evoke the memories of Christmases past like the aroma of gingerbread baking in the kitchen.
The blacker the molasses, the better the cookie, which is why we use blackstrap molasses in these tasty goodies.
This heavenly dessert is made with meringues and candied chestnuts.
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
These Genoan sweets are reminiscent of Turkish and Greek cookies.
The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor.
One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies.
A plum, says Webster’s, is “a raisin when used in desserts”; traditional English plum pudding hasn’t had real plums in it for generations.
This recipe uses brown sugar for this pie; maple sugar is traditional but costly.
Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness.
Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town's pudding contest five times with this recipe.
This recipe comes from the cookbook 80 Recettes de Biscuits.
Mrs. John Hamlon of Fergus Falls, Minnesota, won a Pillsbury recipe contest prize with these buttery, crunchy cookies in 1953.
The adaptable preparation known as Adobo is often called the national dish of the Philippines.
This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles.
The perfect centerpiece to any holiday gathering.
The secret to this exceptionally juicy turkey is in the wrap.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
A crown roast of pork with stuffing mounded in the middle is a dramatic presentation piece—and very easy to carve.
While visiting Sweden we were served this traditional-style terrine.
This is how the Swedes do Christmas ham.
Oranges, with their clean, citrusy spark, are an excellent foil for the ham's rich taste.
The garlicky pesto is a perfect match for sweet, silky scallops.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
Besides stuffing a turkey picadillo is also used to fill tacos, tamales, and quesadillas.
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
This savory stuffing recipe and the turkey roasting method belongs to newspaper food editor Clementine Paddleford.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
There are many views on how best to cook a turkey. We recommend the following method for a moist, crisp-skinned bird.
Sweet, firm rutabagas stand in for the spicy, hard-to-find German teltow turnips in this dish.
During the postwar restaurant boom, this roast was the epitome of fine dining. We happen to agree.
A southern staple during the holidays, this salt-cured ham is coated with a deliciously sweet and crunchy glaze.
Ask the butcher to french (strip the skin and fat from) the ribs on the roast for a fancier presentation.
We enjoyed this dish while celebrating Christmas at the Ahwahnee Hotel in Yosemite National Park.
The recipe for this roasted pork is flavored with a delicious, pungent combination of herbs.
A whole country ham may start out tough and moldy, but this recipe tames it into delicious submission.
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
This deliciously moist ham is cured in salt (a process known as corning).
Fresh, unsmoked ham makes a delicious roast.
Fresh ham is a particularly flavorful but underappreciated cut of meat.
This regal roast consists of two center-cut pork rib sections tied together in the shape of a crown.
This recipe is perfect for gathering family and friends around a festive table in good company for a sumptuous feast.
The tried-and-true Thanksgiving bird provides a feast for family and friends alike.
Our adaptation of this French classic offers a bit of a twist, thanks to a topping of tapenade.
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
This is our adaptation of an autumn dish that chef Eric Mann, of the Bear Cafe in New York's Hudson River valley, made for us.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
This simple recipe makes a tasty ham.
During the holidays, the Maduro family makes and sells thousands of these pies.
Tourtière is a French-Canadian Réveillon staple.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Cretons is similar to rillettes, the pâté-like French mixture of pounded meat and seasoned fat, but has a crumbly texture.
Serve these Iowa-style noodles and gravy over mashed potatoes.
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U.S.
A southern specialty, this rich and cheesy casserole is rib-sticking good.
Here is a simple, succulent recipe for a classic French gratin.
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.
Use the highest quality olive oil in this salad to enhance its varied, intense flavors.
This salad is made with a chile honey giving the green beans some sweet heat.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
This sweet, festive salad gives off a lot of juice if it sits for a while, so it's best to assemble it just before serving.
This 1950s classic is a staple of picnics and salad bars.
Fragrant orange flower water perfumes this delicate salad.
This colorful Italian salad is appealing to both the eye and the palate.
Refreshing, tangy, and loaded with crunch, this salad makes a delightful addition to a light meal.
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
This earthy salad can be served warm or cold.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
This is a flavorful and creamy soup with just the right amount of cheese.
A classic stew, this recipe is the grand finale to the Cena della Vigilia feast prepared by author Eugenia Bone.
We were served this delightful fish soup on Christmas Eve in Vienna.
The Ahwahnee Hotel in Yosemite estimates that it serves about 45 gallons of soup at every seating of the annual Bracebridge Dinner.
Maple syrup is big business in La Beauce; it flavors many dishes, including this one.
This vegetable dish is a work of art in both appearance and flavor.
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
Serve these Iowa-style noodles and gravy over mashed potatoes.
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
A swedish feast would not be complete without pickled herring.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
These baked apples may be served as dessert or to accompany mustard-glazed ham and other julbord meats.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
Salt cod appears on Christmas Eve tables throughout Mexico.
Romeritos are succulent, stringy-looking Mexican greens (Suaeda torreyana) that taste like spinach.
This family classic from author Peggy Knickerbocker, with its Mississippi roots, has been passed down through the generations.
This deep, purple dish is a classic German accompaniment to a hearty meat course.
This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
The humble, dependable turnip may surprise you with its sweet warmth.
This recipe is an adaptation of the one developed in the 1950s by the Campbell's Soup Company.
A twist on potato gratin, this rich and cheesy side dish highlights the versatility of squash.
Here is a simple, succulent recipe for a classic French gratin.
This 1950s classic is a staple of picnics and salad bars.
Serve these clever little appetizers instead of bread at lunchtime or for supper.
This recipe blends Asian, Middle Eastern, and Hungarian flavors into a wonderfully eclectic stuffing.
Refreshing, tangy, and loaded with crunch, this salad makes a delightful addition to a light meal.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
We found the easiest and tastiest way to make this all-important side dish to your holiday meal.
For the most flavorful rice, purchase the best quality—rice harvested by hand and parched over wood fires.
Perfect ingredients are Maximin’s tools as he transforms simple food into unforgettable meals.
Vegetables form the foundation of the cuisine of the Republic of Georgia, and lobios (green beans) are a favorite. This salad is from The Georgian Feast by Darra Goldstein (HarperCollins, 1993).
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
|
MARKETPLACE
 |
Travel
|
| |
 |
Artisanal Cheese & Dairy
|
| |
 |
Oils
|
| |
 |
Authentic Foods
|
|
