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Issue #9[all previous issues]
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Aljotta is a Lenten dish widely enjoyed throughout the island country of Malta.
This luxurious terrine is a classic of French cuisine.
For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.
This sorbet is brilliantly colored and accentuates the sweet, tangy flavor of the fruit.
This dish is not only appealing to the eye, it's delicious to the taste buds.
The Maltese use this blend of spices for baking, preserving, and even for some savory dishes.
Treacle rings are traditionally a Maltese holiday treat, but they're often eaten year-round.
According to tradition, this gingerbread cake was made in the 1780s by George Washington's mother for General Lafayette.
This rich soup, full of flavor, is topped with a foie gras mousse.
Garam masala, an essential component of Indian cuisine, owes some of its intriguing pungency to fresh nutmeg.
The tartness of the grapes in this preparation offsets the richness of the liver.
No Thanksgiving feast is complete without cranberry sauce—forget the canned variety and make this recipe instead.
Like Malta itself, this dessert is a flavorful mix of cultures, sweetness, and spice.
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
In this traditional Maltese dish, stuffed beef slices are tied into the shape of oversize olives—a Mediterranean symbol of blessings and peace.