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Recipe (581)
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02/11/2013
These truffles are enriched with egg yolks—Medrich's special touch.
Issue #153
01/30/2013
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
Issue #153
02/13/2013
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
Issue #152
12/14/2012
An intriguing alternative to shrimp cocktail, this dish of fresh crustaceans and creamy, aromatic dip makes a wonderful Christmas dinner appetizer.
Issue #152
12/05/2012
Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. They're often served at Polish weddings and holidays.
Issue #152
11/14/2012
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
11/14/2012
This delicious and decorative holiday confection demonstrates the key to cooking with white chocolate: adding in a touch of water helps it keep its shape after cooling.
Issue #152
11/14/2012
Apples are roasted in wine and butter for this dessert, a staple of holiday markets throughout Germany.
Issue #152
11/14/2012
The recipe for these Christmas cookies comes from the bakery Rischart in Munich.
Issue #152
11/14/2012
The recipe for these Christmas cookies come from the bakery Rischart in Munich.
Issue #152
11/14/2012
The recipe for these Christmas cookies comes from the bakery Rischart in Munich.
Issue #152
11/14/2012
The recipe for these Christmas cookies comes from the bakery Rischart in Munich.
Issue #152
11/14/2012
The recipe for these Christmas cookies comes from the bakery Rischart in Munich.
Issue #152
11/14/2012
The recipe for these Christmas cookies comes from the bakery Rischart in Munich.
Issue #152
11/14/2012
The recipe for these Christmas cookies comes from the bakery Rischart in Munich.
Issue #152
11/13/2012
In this updated take on a classic French dessert, cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it.
Issue #152
11/11/2012
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Issue #152
10/02/2012
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
09/08/2012
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
03/05/2012
The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.
Issue #145
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