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05/06/2013
Love Stack Katia Bachko
Tangy, tender Russian pancakes called syrniki, or "sweet cheeses" for the fresh cheese used to make them, find their first American fan.
Issue #156
04/14/2013
Airmail
Bartender Thad Vogler of San Francisco's Bar Agricole gave us his recipe for this bubbly version of a daiquiri.
Issue #156
04/14/2013
Goetta
Pinhead, or steel-cut, oats bulk up this hearty sausage loaf, an Ohio breakfast staple usually served with eggs and toast.
Issue #156
04/14/2013
Beach Towel
This fruity frozen daiquiri is a great dessert drink.
Issue #156
04/14/2013
Blackberry Blast
Agricole rum, made from fresh sugarcane, adds rich flavor to this fruity version of a frozen daiquiri.
Issue #156
04/14/2013
Classic Daiquiri
A crisp white rum is perfect for this elegant classic cocktail recipe.
Issue #156
04/14/2013
Derby Daiquiri
This orange-flavored version of a daiquiri is from Fort Lauderdale's Mai-Kai.
Issue #156
04/01/2013
Turtle Power Jane and Michael Stern
A Massachusetts candymaker updates an American favorite
Issue #155
03/31/2013
Orient Express Mei Chin
Long dismissed as takeout cliché, egg foo yung deserves a second look
Issue #155
03/31/2013
Egg Foo Yung
The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
Issue #155
03/11/2013
Deciphering the Donut Sophie Brickman
When you walk into your average American donut shop, chances are you'll find a few key varieties of donut, and each has its own delectable appeal.
Issue #154
03/10/2013
Donut Planet Michael Krondl
From European festival food to blue-collar American breakfast, our nation's favorite sweet&mdashthe donut—has taken on many forms throughout its history.
Issue #154
03/02/2013
Cream Cheese Glaze
The tang of cream cheese is an ideal foil for all sorts of donuts.
Issue #154
03/02/2013
Dark Chocolate Ganache Glaze
Thick ganache made with dark chocolate and cream makes for a donut topping that's both classic and classy.
Issue #154
03/02/2013
Hazelnut Glaze
Nutella is enhanced with a little hazelnut liqueur in this shiny, rich icing.
Issue #154
03/02/2013
Irish Cream Glaze
A riff on plain chocolate, this milk chocolatey glaze is livened up with a hint of liqueur.
Issue #154
03/02/2013
Maple Glaze
Maple syrup adds its beautiful amber color and warm flavor to a basic, creamy icing.
Issue #154
03/02/2013
Marshmallow Glaze
Mini marshmallows are melted into this simple vanilla glaze for an inspired twist on a classic.
Issue #154
03/02/2013
Mocha Glaze
Coffee and donuts are a natural pair—this rich chocolate icing incorporates instant espresso powder.
Issue #154
03/02/2013
Orange Glaze
Fresh juice, zest, and a tablespoon of orange liqueur add citrusy zing to this glaze.
Issue #154
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