Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
A pie so fresh and delicious, you can taste and smell the briars.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
As a substitute for soft white plantains, hard to find in the United States, author Presilla uses a mixture of green bananas (for texture and color) and green plantains (for flavor).
Peeling the grapes for this luxurious dessert at Apicius lets the fruit absorb the flavors of honey and rosemary. The restaurant removes only the largest seeds, but we suggest removing them all.
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
This is our version of an all-American classic, inspired by our visit to the small Blew family farm in New Jersey.
For this unique and delicious tiramisù, we like imported savoiardi, Italian ladyfingers named for the 17th-century Savoy dynasty.