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04/11/2013
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
Issue #156
04/11/2013
A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle.
Issue #156
04/11/2013
This hefty calzone is stuffed with ricotta and two types of cured pork, and topped with a tangy tomato sauce.
Issue #156
04/11/2013
Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
Issue #156
04/11/2013
Bird's nest-like phyllo dough is layered with fresh cheese and doused in amber-hued syrup in this Middle Eastern pastry.
Issue #156
04/11/2013
This chewy flatbread can be grilled outdoors or oven-baked and finished in a grill pan.
Issue #156
04/15/2013
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.
Issue #155
04/11/2013
For this cake made in the style of a tarte Tatin, rhubarb is caramelized until soft before being topped with batter and baked.
Issue #155
03/21/2013
Pompano filets enrobed in a seafood sauce are baked in parchment-paper packets at Tommy's Cuisine in New Orleans.
Issue #155
03/20/2013
Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
Issue #155
03/19/2013
The chewy, almost cookie-like crust of this cake holds tender sliced apples under a thin caramelized topping.
Issue #155
02/23/2013
The crust of these muffin-like donuts, a specialty of Cottage Street Bakery in Orleans, Massachusetts, is achieved by double dipping them in melted butter and cinnamon sugar.
Issue #154
02/23/2013
This recipe is from Waylynn Lucas' Los Angeles—based baked donut shop called Fōnuts.
Issue #154
01/10/2013
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
Issue #153
12/17/2012
This loaf cake recipe can be updated with the changing seasons: Substitute dates for mango when they aren't available.
Issue #153
12/17/2012
These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.
Issue #153
12/15/2012
Chef Jeremy Sewall of the Island Creek Oyster Bar in Boston shared with us his secret for his excellent biscuits: Use grated frozen butter in the batter to prevent the dough from getting overworked and tough.
Issue #153
12/15/2012
For the best results when making this tart, Chef Gabriel Kreuther of The Modern restaurant in New York City suggests heating the pizza stone for an hour before baking.
Issue #153
12/15/2012
In this recipe from Columbus, Ohio's Cap City Diner, potato chips are topped with alfredo sauce, blue cheese, and chives.
Issue #153
12/04/2012
Caramelized garlic and dry sherry make a luscious sauce for this simple but delectable braised chicken dish.
Issue #152
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