In this issue
Issue #97
New York deli man Arnold Reuben claimed he was the first to serve cheesecake. But it was his competitor, Leo Lindemann, who hired away Reuben's pastry chef to re-create the dessert at his place, Lindy's, and made it an icon.
This isn't tetrazzini as you know it, but a home-style version made with leftover Thanksgiving turkey.
This classic brunch item tastes best when prepared with sweet red grapefruit, preferably ruby red.
These buckwheat crepes with pork pate are part pancake, part crepe, part flatbread, and totally delicious.
This recipe is an elegant take on the Chinese classic.
This recipe's simplicity belies its succulent, complex taste.
This dish is a true example of the merging of African and Anglo-American cuisines.
The secret to making a perfectly creamy flan lies in the cooking time.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
This Pennsylvania German version of applesauce is tangy, sweet, and simple to make.
A true taste of Spanish cuisine, this dish serves a generous sampling of meats and vegetables.
Mirlitons are a type of pale green squash, they have a clean, crisp texture and taste like a cross between a zucchini and a cucumber.
The recipe for these cookies didn't really cost $250, but they're delicious, nonetheless.
This gently spiced sandwich is a unique and tasty way to serve turkey.
These crisp confections are given a quick twist with a fork while they're frying, which causes them to look like—yes—pigs' ears.
