Main Course (23)
Soups & Stews (7)
This classic eastern European dessert is the ultimate coffee-break indulgence.
Tart and zesty, this condiment pairs well with hearty meats.
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
A Madrid specialty, these croquettes are a delightful package of ham and shrimp fried to perfection.
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
Water buffalo yogurt is richer than the conventional kind.
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
These ribs are glazed with a type of Hawaiian yellow passion fruit adding a tangy kick to the meat.
This pudding is only faintly sweet—perfect when you want to close a meal with something not overly cloying.
For added decadence, top this ultra-peanutty ice cream with chocolate sauce or hot fudge.
Smoky bacon combined with rich, pungent stilton makes these cheesecakes extraordinary.
A Japanese chef's spin on American beef.
French chef Paul Bocuse's idea of encrusting fish filets with "scales" of potato has been widely copied.
Farcellets de col (literally, little bundles of cabbage) are usually either cabbage rolls stuffed with ground pork or pork and cabbage dumplings. This version is a bit of a take on surf and turf with the fish stock pairing against snails.
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.
Tres Leches cake recipe with photo and step-by-step instructions. This milk-soaked cake originated in Nicaragua.
Jon Snyder of Il Laboratorio del Gelato, a gelato parlor in New York City, gave us hints for making this silky gelato.
Camphor wood for smoking, used for this duck at the China Club, is not available in the United States.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.