In this issue
Issue #124
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable’s earthy flavor. Continue...
This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Continue...
The seasoned chickpea mixture for this falafel should have a coarse texture. This will ensure a crisp shell and a moist interior. Continue...
This velvety dip takes its signature flavor from tahini, a nutty-tasting sauce of crushed sesame seeds. Continue...
We’ve tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out. Continue...
In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.
This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.
Luscious pearl onions are rendered complex by curry powder and Tabasco.
Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
This sweet and citrusy dish can be served as a side or as a dessert.
