In this issue
Issue #152
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.
This decadent take on an iconic New Orleans dessert, from Mat & Naddie's Restaurant in New Orleans, Louisiana, gilds the lily, pan-frying white chocolate-enriched bread pudding, and plating it with satiny caramel and brûléed bananas.
An intriguing alternative to shrimp cocktail, this dish of fresh crustaceans and creamy, aromatic dip makes a wonderful Christmas dinner appetizer.
In South India, this spicy, fragrant soup is often served at the end of a meal. It is eaten, too, to soften the effects of fevers and colds.
This flavorful Mediterranean classic, adapted from Diane Kochilas's The Country Cooking of Greece (Chronicle 2012) can be made using orzo pasta instead of rice.
The recipe for this comforting, aromatic soup is adapted from one by the chef José Andrés.
This comforting porridge, often eaten for breakfast in China and other parts of Asia mixed with fish or meat, gets a jolt of flavor from its garnish of scallions, chiles, and shallots.
Sweet-tart berries are the base for this delicious fruit soup, a popular Scandinavian cold cure.
Babette Hayes shared her recipe for this succulent roast, which is cooked alongside apples and fennel, perfumed with garlic and rosemary, and has a sweet-tart crust from a glaze of red currant jelly and pomegranate molasses. Ask your butcher to partially expose the shank, which you can use as a sort of handle for easier carving.
Applesauce is the perfect foil for these savory, golden fried pancakes, a mix of starchy potatoes, flour, and eggs.
The beef cut of choice for California barbecue and grilling, tri-tip steak (also called Newport, Santa Maria, or triangle steak) comes from the lean bottom sirloin. Here it's sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos.
Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. They're often served at Polish weddings and holidays.
Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish.
At the Hofbräuhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with soft butter.
