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Issue #23

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Pecan Squares
Pecan Squares
Walnuts may be substituted for pecans in these soft, rich, and chewy cookies.
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Spice-Walnut Cookies
Spice-Walnut Cookies
Use this nutty, lightly spiced dough for your favorite Christmas cookies.
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Butter Cookies
Butter Cookies
Use this rich, buttery dough to make classic Christmas cookies.
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Cheddar Cheese Log
Cheddar Cheese Log
This retro hors d'oeuvre is still delicious after all these years.
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Creamed Kale
Creamed Kale
This delicious dish, a julbord (smorgasbord) classic, is an interesting winter alternative to creamed spinach.
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Glögg
Glögg
This potent Swedish spiced wine is sure to brighten even the darkest winter night.
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Radicchio di Treviso Marinato
Radicchio di Treviso Marinato
We got this simple dish from a California radicchio grower.
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Radicchio with Anchovy and Rosemary Sauce
Radicchio with Anchovy and Rosemary Sauce
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Café.
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French Lemon Tart
The crust for this tart is very flaky.
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Stuffed Pigs' Feet
Pigs’ feet are a quintessential bouchon ingredient.
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Radicchio with Pappardelle
Radicchio with Pappardelle
Steven Wagner, an Italian-born radicchio enthusiast, gave us this recipe.
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Skirt Steak with Shallot Sauce
A chewy steak rather than a tender one, bavette is a classic bistro cut.
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