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Recipe (1163)
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11/19/2009
These untraditional chocolate chip cookies are fantastic for fall. Substitute molasses if you can't find treacle. Continue...
Does Not Apply
Source: A Bowl of Mush
11/16/2009
In Sweden, these shortbread cookies are traditionally cut into star shapes and garnished with pearl sugar, which can be found at specialty baking stores and online sources.
Issue #125
Source: Saveur
11/16/2009
This feastworthy dish, based on a recipe in Pork & Sons by Stéphane Reynaud (Phaidon, 2007), calls for fresh ham, a succulent cut from the pig’s hind leg that yields crisp skin and juicy meat.
Issue #125
Source: Saveur
11/11/2009
The Swedish name translates as fruitcake, but this light cake is only distantly related to the dense, sticky fruitcakes familiar to many Americans.
Does Not Apply
Source: Saveur
11/11/2009
The recipe for this dish comes from Asian Dumplings by Andrea Nguyen (Ten Speed Press, 2009).
Issue #125
Source: Saveur
11/11/2009
The salty, smoky ham known as speck is a traditional ingredient in this tart; bacon is a good substitute.
Issue #125
Source: Saveur
11/11/2009
Gingerbread cookies like these are popular in Sweden during the holidays.
Issue #125
Source: Saveur
11/11/2009
This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
Issue #125
Source: Saveur
11/11/2009
The New York City–based cookbook author Zarela Martinez gave us the recipe for this smoky, chipotle-spiked, Coca-Cola-glazed ham.
Issue #125
Source: Saveur
11/11/2009
This dish, a specialty from the Burgundy region of France, makes for an elegant holiday appetizer or lunch.
Issue #125
Source: Saveur
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