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11/11/2012
Copious amounts of crunchy, buttery macadamia nuts find their match in large, creamy white chocolate chunks in these classic American cookies.
Issue #152
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 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
12/09/2009
This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake.
Issue #125
11/16/2009
The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
Issue #125
11/11/2009
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
Issue #125
11/12/2008
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
Issue #116
11/12/2007
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Issue #107
10/30/2007
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Issue #80
12/15/2005
This coffee cake–like budino (literally, pudding) is studded with candied fruit.
Issue #80
12/06/2005
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Issue #77
11/20/2007
These sweet and delicate Austrian cookies are a special Christmastime treat.
Issue #71
11/28/2007
This sweet, festive salad gives off a lot of juice if it sits for a while, so it's best to assemble it just before serving.
Issue #55
10/04/2001
This is an adaptation of a Caribbean cook's generations-old family recipe.
Issue #47
10/24/2007
These sugar plums taste so good you will have visions of them dancing through your head.
Issue #39
10/13/2000
Mrs. John Hamlon of Fergus Falls, Minnesota, won a Pillsbury recipe contest prize with these buttery, crunchy cookies in 1953.
Issue #33
11/30/2007
The garlicky pesto is a perfect match for sweet, silky scallops.
Issue #31
11/20/2007
Use this nutty, lightly spiced dough for your favorite Christmas cookies.
Issue #23
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