In this issue
Issue #145
This beautifully spiced vegetable soup is made with reshteh, Iranian noodles.
Zucchini forms the base of many cicheti, including this one, stuffed with prosciutto, tomatoes, and cheese.
This creamy codfish mousse is delicious served with char-grilled squares of polenta.
Thyme and white wine bring out the sweet flavor of mussels in these popular cicheti.
Serve these garlicky shrimp with lots of crusty bread.
Capers, tuna, and anchovies balance the heat in these small, stuffed cherry peppers.
Made with ground veal and potatoes, these are a classic Venetian cicheti.
Tender boiled octopus brightened with a lemony dressing is a Venetian cicheti staple.
These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled.
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that gets drizzled over the cakes, and in a thick lemon curd frosting.
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves.
Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy.
The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.
Airy semolina dumplings bob in the fragrant, paprika- and caraway-spiced broth of this warming chicken soup, along with tender chunks of carrot, parsnip, and celery.
Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard.
