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12/27/2012
Decadent Trifle
Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
Issue #134
08/24/2012
Blackberry Pie
A pie so fresh and delicious, you can taste and smell the briars.
Issue #108
12/17/2007
Viennese Christmas Goose
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
Issue #71
10/30/2007
Boiled Walnut Strudels
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
Issue #62
08/30/2005
Plantain Tamales
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).
Issue #59
10/23/2000
Green Grapes Sautéed in Honey and Rosemary with Almonds
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.
Issue #35
11/07/2000
Chicken with Preserved Lemon and Green Olives
Moroccans consider it lucky to combine seven vegetables in one dish. Substitutions are acceptable if the total remains the same.
Issue #25
08/08/2007
Pork Loin Stuffed with Apples and Onions
This is our version of an all-American classic, inspired by our visit to the small Blew family farm in New Jersey.
Issue #14
04/06/2007
Orange Tiramisù
For this unique and delicious tiramisù, we like imported savoiardi, Italian ladyfingers named for the 17th-century Savoy dynasty.
Issue #11