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10/24/2007
Black-Bottom Pie
This popular dessert is creamy, chocolaty, and flavored with a touch of rum.
Issue #72
05/09/2007
Southern-Style Gougères
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Issue #71
05/09/2007
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
03/06/2007
Small Pastry Puffs with Chocolate Sauce and Vanilla Ice Cream
Don’t be fooled by the petite size of these cream puffs—they pack a mouthful of pleasure in their small packages.
Issue #70
10/20/2005
Clams Casino
To make this recipe, we adapted one that restaurateur Julius Keller, who claims to have invented the dish, supplies in his autobiography.
Issue #69
08/25/2011
Concord Grape Pie
This recipe comes from the so-called Grape Pie Queen of Naples, New York, Irene Bouchard. She started baking these sweet pies in the early '70's.
Issue #68
05/03/2007
Tex-Mex Flaming Cheese
Melted cheese is eaten in one form or another all over the world. In Texas they take it one step further and flambé the queso for a dramatic effect.
Issue #68
05/03/2007
Sour Cream Nachos
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips.
Issue #68
07/08/2008
Oven-Dried Tomatoes (Tomates Séchées)
Make a batch of these as a summertime snack.
Issue #67
07/08/2008
Preserved Tomatoes (Tomates Confites)
Use these tomatoes as a summery side dish, if you like.
Issue #67
01/28/2008
Lattice-Top Red Raspberry Pie
A delicious dessert using the freshest raspberries of summer.
Issue #67
03/06/2007
Apricot and Currant Chicken
The apricots and currants used in this dish add just the right amount of sweetness.
Issue #66
03/12/2007
Rhubarb–Ginger Crumble
This basic crumble recipe can use various fruits in season, and may be served alone, or with ice cream or clotted cream.
Issue #65
03/19/2007
Berry Galette with Custard
This dessert is the perfect mix of elegance and simplicity: a flaky pastry filled with a sweet custard, topped with the ripest berries.
Issue #64
11/04/2011
Red Pepper Cracker Puffs
Here is a spicy variation on a simple cracker puff recipe from noted food writer Clementine Paddleford.
Issue #62
09/01/2005
Huckleberry Pie
Author Greg Patent spent 20 years perfecting this pie. If huckleberries are unavailable, wild blueberries may be substituted.
Issue #60
09/01/2005
Accordion Pastry
This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.
Issue #60
08/30/2005
Egg Custard with Caramel
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
Issue #59
08/17/2005
Chicken Terrine with Macadamia Nuts
This recipe is based on a terrine created by Brisbane chef Philip Johnson.
Issue #57
08/11/2005
Sour Cherry Cobbler
This recipe comes from Cracker Crumbs, published in the early 1960s by the Woman's Society of Christian Service of the First Methodist Church of DeLand (Florida).
Issue #56
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