In this issue
Issue #71
Parmesan cheese and plenty of garlic give this artichoke dip a rich, cheesy tanginess. Continue...
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Square egg noodles, called fleckerln, an Austrian favorite, are the basis of this dish.
A delicious and easy appetizer sure to please your holiday guests.
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.
Something about the richness and varied flavor of these cookies seems to make them taste that much better when made big.
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.
Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
Often known as Mexican rice,and sometimes as Spanish rice-this dish is easy to make for a crowd.
Large, mealy ayocote beans, pink to purplish black in color, are a favorite in Morelos.
Traditionally the organ meats are included in this dish but we chose to omit them here.
