In this issue
Issue #23
This tart, pungent salad is a favorite throughout Syria.
Hamud is usually a sauce for rice, but it can also be served as a soup.
Kibbeh, a masterpiece of Middle Eastern cooking with many variations, can be baked, poached, steamed, or fried.
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin.
While visiting Sweden we were served this traditional-style terrine.
These baked apples may be served as dessert or to accompany mustard-glazed ham and other julbord meats.
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".
Lighter than most rice puddings, and not as sweet, this Swedish specialty is eaten both as a dessert and as a breakfast food.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
These melt-in-your-mouth cookies are dredged twice in powdery sugar to insure the sweetest of treat.
