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Issue #115[all previous issues]
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Oyster stew is a rich and creamy restaurant classic and a popular Thanksgiving first course in New Orleans.
This turtle candy–like pie is made with bourbon and chocolate for a delicious departure from everyday pecan pie.
This richly flavored pizza is topped with creamy fontina, buttery potatoes and a hint of oregano.
In grand French-Creole dining rooms of New Orleans, like Antoine's and Galatoire's, the finale to a fine meal has long been a flaming cup of this citrus and brandy-spiked coffee.
This smooth, rich chestnut soup hails from the Auvergne region of France.
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
A foolproof take on a party favorite.
The fresh curd of cantal cheese lends creaminess to this vanilla-tinged, mildly savory dessert.
When shopping for brussels sprouts, look for small ones that have a bright green color.
This dense, savory meat loaf, usually a main course, is studded with sweet prunes.
Celery root adds a deep, earthy backbone to this potato recipe.
Curing and cooking turkey legs and wings in duck fat—a technique the French call confit—renders them succulent.