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11/22/2010
Variations on this elegant cookie can be found throughout Latin America, but alfajores are associated above all with the café culture of Buenos Aires. They're served year-round with coffee, but during the holidays home cooks all over Argentina break out their trusted family recipes — each one unique but always with a decadent filling of dulce de leche sandwiched between two rounds of crisp butter cookie.
Issue #134
11/22/2010
A specialty of the Netherlands and Belgium, these are cousins of gingerbread, only lighter and more delicately spiced. They're also showstoppers, thanks to the intricately carved wooden molds used to make them, which form the cookies into bas-relief images of characters and symbols from stories about Saint Nicholas, or Sinter-klaas, whose name day, December 6, kicks off the Christmas season in that part of the world.
Issue #134
11/22/2010
Specialties of Basel, in northern Switzerland, these chocolatey confections are often described as Swiss brownies. Almonds, sugar, and chocolate are ground fine and bound together with egg whites to create a satisfyingly chewy texture, while cinnamon and cloves impart an unmistakable flavor of old-fashioned Christmas cheer. Added bonus: they're gluten-free, so they're a holiday cookie everyone can enjoy.
Issue #134
11/22/2010
These Norwegian wafer cookies, eaten across Scandinavia during the Christmas season, are light and crisp and perfumed with cardamom. They're made like waffles on a special griddle that imprints an intricate design, and then they're rolled and filled with whipped cream.
Issue #134
11/22/2010
These Roman-style biscotti are a favorite of Nick Malgieri's for their distinctive anise flavor and atypical baking method: the loose batter is poured onto a baking sheet and baked like a cake. The result is light biscotti with large chunks of almonds and hazelnuts.
Issue #134
11/22/2010
Akin to Mexican wedding cookies and Greek kourabiedes, these Austrian vanilla crescents made with ground walnuts and showered in confectioners' sugar are served throughout central Europe during the weeks leading up to Christmas.
Issue #134
11/22/2010
Cut into Christmas trees, wreaths, snowflakes, snowmen, candy canes, and every other holiday design imaginable, these are classic holiday treats in the U.S. The cookies themselves are pure buttery comfort, but when decorated with royal icing, sprinkles, dragées, and sanding sugar, they're elevated to cultural icons, beloved by children and grown-ups alike. Plus, they're almost as much fun to make as they are to eat.
Issue #134
11/22/2010
In New Zealand, these shortbread bars are actually baked throughout the year, but the sheer extravagance of their double-layered topping — rich caramel and a crumbly butter streusel — makes them a perfect holiday treat.
Issue #134
11/22/2010
Tiny, ring-shaped butter cookies like these are a popular holiday treat in Mexico. They're typically decorated with chocolate sprinkles, but green, red, and white ones transform them into festive Christmas wreaths.
Issue #134
11/18/2010
Author Roberta Corradin's mother, Lucia Gros Corradin, serves these ravioli in chicken or veal broth.
Issue #134
11/17/2010
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
Issue #134
11/17/2010
Many Piedmontese families serve this cold antipasto, a classic combination of tender veal and a creamy sauce, on Christmas.
Issue #134
11/17/2010
Use salt-packed anchovy fillets to make this antipasto from Luciano De Giacomi's Nonna Genia's Classic Langhe Cookbook (Astilibri, 1982).
Issue #134
11/15/2010
While nutmeg adds a subtle note to many desserts, it claims center stage in this traditional spiced Armenian cake. We based this recipe on one in A World of Cake by Krystina Castella (Storey Publishing, 2010).
Issue #134
11/12/2010
Serve this spiced ice cream on its own or scooped on top of warm fruit crisps, cobblers, or pies, particularly apple.
Issue #134
11/12/2010
Buttermilk gives these old-fashioned cake doughnuts their tangy appeal; a dusting of sugar and freshly grated nutmeg adds a spicy crunch.
Issue #134
11/12/2010
Creamy and spicy, these classic English custard tarts boast all the hallmarks of our favorite eggnogs. We based this recipe on one from British journalist and cookbook author Hugh Fearnley-Whittingstall.
Issue #134
11/10/2010
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Issue #134
10/21/2010
As much as we love them, mashed potatoes can seem a bit plain next to the other, brighter dishes on the holiday table. So we were excited to test a recipe from Marietta, a home cook in upstate New York, for sage mashed potatoes (see Article: Our Town), which involves a few ingenious methods for infusing the herb's brisk fragrance into the mash. Here's how to do it.
Issue #133
10/07/2010
New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
Issue #133
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