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Issue #9[all previous issues]
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This luxurious terrine is a classic of French cuisine.
Treacle rings are traditionally a Maltese holiday treat, but they're often eaten year-round.
According to tradition, this gingerbread cake was made in the 1780s by George Washington's mother for General Lafayette.
The tartness of the grapes in this preparation offsets the richness of the liver.
No Thanksgiving feast is complete without cranberry sauce—forget the canned variety and make this recipe instead.
According to cookbook author Marion Cunningham, baking-powder biscuits are more American than any other food.
This dish is not only appealing to the eye, it's delicious to the taste buds.
Garam masala, an essential component of Indian cuisine, owes some of its intriguing pungency to fresh nutmeg.
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.
In this traditional Maltese dish, stuffed beef slices are tied into the shape of oversize olives—a Mediterranean symbol of blessings and peace.
This sorbet is brilliantly colored and accentuates the sweet, tangy flavor of the fruit.
This is Malta's answer to the classic Italian timpano.
Aljotta is a Lenten dish widely enjoyed throughout the island country of Malta.
Like Malta itself, this dessert is a flavorful mix of cultures, sweetness, and spice.