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Issue #107[all previous issues]
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The cocktail pioneer "Professor" Jerry Thomas called this "a capital punch for a cold night." We couldn't agree more.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Roasting a veal breast renders it juicy and flavorful.
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
This quick and easy recipe can easily be doubled or tripled to satisfy a crowd.
This German dessert is a favorite staple at Christmas Eve gatherings in Berlin.
This sultry Bahian dish is usually enriched with coconut milk and dendê oil, two ingredients that are emblematic of that state's cooking.
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
The sauerkraut in this elegant appetizer, a Berlin twist on oysters florentine, lends the dish a pleasing acidity that complements good champagne.
These delicious tamales are wrapped and steamed in banana leaves.
This decadent cream-based soup is perfect paired with glass of Champagne.
These lollipops can be flavored any way you like, but we chose cherry and lime in celebration of the holiday season.
The addition of butter gives these candies a silky sheen.
The recipe for this fondant-centered candy is based on one in the Candy Cookbook by Mildred Brand.