In this issue
Issue #125[all previous issues]
Sort by: Recipes | Features
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
The sauce in this dish, based on a recipe in Mimi Sheraton’s The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
Involtini of ham and vegetables can be prepared in advance and heated at the last minute. They offer a great way to use up leftover pieces of thinly sliced cooked ham or prosciutto.
This delicious stewed dish strikes an elegant balance between sweet and tart flavors.
This dish encompasses a range of flavors including sweet, salty, and spicy ones.
Gingerbread cookies like these are popular in Sweden during the holidays.
This creamy dish calls for quill-shaped garganelli, though penne will work just as well.
Puréed as part of a creamy mousse, ham gives these deviled eggs a distinctive, savory character and a beautiful pink hue.
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.