In this issue
Issue #116[all previous issues]
Sort by: Recipes | Features
This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.
The perfect centerpiece to any holiday gathering.
This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note.
The name of this flaming red wine punch translates from the German as punch glow bowl.
This luscious, wine-enriched sauce is often paired with a hanger steak, a shell steak, or a tender filet mignon.
Patience is the key to making this flavorful pâté.
The adaptable preparation known as Adobo is often called the national dish of the Philippines.
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain Alexander Radcliffe.