In this issue
Issue #22
This flourless chocolate cake, Heatter's most popular recipe ever, is rich, moist, and surprisingly light.
Fresh horseradish and homemade applesauce makes this recipe especially delicious.
These delicate dumplings, a specialty of Alsace and southern Germany, often accompany richly sauced game.
William Woys Weaver included this recipe from a local farming family in his book Pennsylvania Dutch Country Cooking (Abbeville Press, 1993).
This recipe came from Alice Waters' book Chez Panisse Vegetables (HarperCollins, 1996).
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
It takes a few trial runs to get the hang of making crepes, so try this recipe a couple of times to reach perfection.
This stuffing, adapted from Joe's Book of Mushroom Cookery (Atheneum, 1986), is best cooked separately, rather than inside the bird.
This recipe calls for a less stringy variety of sweet potatoes called "hernadez".
This recipe is based on dried sweet corn, a Pennsylvania Dutch staple that's rarely seen outside the area.
The caraway seeds give a sweet tangy flavor to this tart red cabbage dish.
The chocolate-covered mints used in these delightful brownies form a soft, chewy middle.
This dish is a favorite in Mexico's Yucatán Peninsula—our version adds a few interesting twists.
A confluence of flavors—sweet, bitter, tart, and spicy—creates a drink that embodies the essence of classic New Orleans Creole.
