In this issue
Issue #76[all previous issues]
Sort by: Recipes | Features
The granular texture adds an interesting dimension to this icy, tangy confection.
These waffles made their debut at the 1962 Seattle World's Fair, but their popularity was sealed only after appearing at the 1964-65 New York fair.
With their complex, tart flavor, sour cherries make the best pie filling.
Not only wonderful to sip, this "cocktail" is delicious poured over vanilla ice cream or pound cake.
We add mashed potato to the filling of this traditional hors d'oeuvre.
This condiment isn't just for salads—it's also a dip, a marinade, and a flavoring for snack foods (think Doritos).
A combination of smokey bacon, hearty wild rice, and tart cherries makes for a unique salad.
Use only sour cherries for this hearty Russian dish; sweet cherries will yield a result that is overly cloying.
This German dessert got it right by combining two of our favorite ingredients—chocolate and cherries!
This tangy, sweet-and-sour slaw makes a great accompaniment to barbecue dishes.
Sweet figs, tangy apricots, and a buttery puff pastry create a dessert beautifully layered with taste and texture.
The original Hickory House recipe for this popular side dish called for navy beans, but author Rick Bayless prefers pintos.
Homemade pimento cheese spread is the filling or the unusual appetizer.
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
These chiles are a common bar snack in Monterrey.