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10/16/2012
Nanaimo Bars
The Nanaimo bar—an intensely sweet 1950s-era refrigerator confection—takes its name from a city on Vancouver Island in Canada.
Issue #150
10/08/2012
Chocolate Chip Cookies
The beauty of making classic Toll House cookies is discovering how malleable the recipe can be.
Issue #150
10/03/2012
Blondies
Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but softer and more substantial.
Issue #150
10/02/2012
Elvis Presley's Pound Cake
One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland.
Issue #150
09/12/2012
Green Curry Chicken
You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch.
Issue #150
09/11/2012
Penne alla Vodka
Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic.
Issue #150
09/08/2012
Lamingtons
Likely named for a 19th-century governor of Queensland, these chocolate- and coconut-enrobed cubes of cake are now an Australian favorite.
Issue #150
09/08/2012
Peanut Butter Cookies
Despite peanut-butter's reputation as a wholesome health-food, these soft, chewy cookies stand up well to the chocolate chip as a pleasurable dessert.
Issue #150
10/14/2011
Fish Balls in Tomato Sauce
A spicy tomato sauce injects bright flavor into these fish balls, a North African Jewish delicacy.
Issue #141
10/06/2011
Challot (Challah Knots)
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
09/30/2011
T'fina Pkaila (Beef Rib and Meatball Stew)
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
Issue #141
09/28/2011
Pirishkes (Poppy Seed-Honey Cookies)
These crunchy cookies are drenched in warm honey.
Issue #141
09/22/2011
Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
09/10/2011
Marinated Cauliflower Salad
This briny mix of cauliflower and olives is a refreshing starter salad.
Issue #141
09/10/2011
Kibbeh (Lamb and Bulgur Wheat Croquettes)
These spiced croquettes are a classic Middle Eastern snack.
Issue #141
09/10/2011
Lekach (Honey-Spice Cake)
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Issue #141
09/10/2011
Salade de Pois Chiches (Chickpea Salad)
This bright, slightly spicy salad is great served with roasted chicken.
Issue #141
09/10/2011
Techina (Tahini Dip)
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
Issue #141
09/10/2011
Tzimmes (Root Vegetable Stew)
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
Issue #141
09/10/2011
Kreplach Soup (Chicken Dumplings in Broth)
Chicken-stuffed dumplings in broth are a Jewish classic.
Issue #141
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