Astray Recipes (1)
Side Dish (11)
Main Course (10)
Cocktail Party (2)
Backyard BBQ (1)
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
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.
The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
This smooth, rich chestnut soup hails from the Auvergne region of France.
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Versions of congee can be found on breakfast tables all over Asia.
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese.
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
These chocolatey confections are like a Reese's cup with alot more filling.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).