Saveur

This dish, which can be served as a side or an entrée, is from a recipe in Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo (Chronicle Books, 2009); we’ve found it works well with country ham. Continue...

This feast-worthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig’s hind leg that yields crisp skin and juicy meat. If cooking for a larger crowd, roast a whole fresh ham instead of just the shank end, and double the ingredient quantities for the glaze.

The decorative edges for these Swedish fritters are traditionally shaped with a fluted pastry wheel; for smoother edges, use a pizza cutter.

This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake.

Based on a recipe from Stockholm’s famed Vete-Katten bakery, these saffron-spiced biscotti are shorter and fatter than traditional ones.

Called dream cookies because of their airy texture, these Swedish holiday treats are meant to dissolve in your mouth when you eat them.

When making these truffles, use supermarket-quality white chocolate, which has more stabilizers than expensive brands do and sets up better.

Serving this silky dessert at room temperature is the best way to bring out its subtle notes of citrus and spice.

In Sweden, these shortbread cookies are traditionally cut into star shapes and garnished with pearl sugar, which can be found at specialty baking stores and online sources.