Kayotic Kitchen (1)
Peppercorn Press (1)
Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy.
Bright and citrusy, this drink is associated with Christmastime in Jamaica, but it's refreshing on any morning.
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
This 1950s classic is a staple of picnics and salad bars.
These chocolatey confections are what author Shane Mitchell calls "Southern truffles—boozy and bad to the bone".
This rich, booze-laced butter goes perfectly with Christmas pudding.
A delicious and easy appetizer sure to please your holiday guests.
These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese.
A tart flavorful oil to drizzle on soup, bread, and even vegetables.
One of the prettiest dishes we’ve ever seen, these savory treats are also one of the tastiest.
Maple sugar grated from a hard block gives this simple dessert its sweet crunch, and thick, heavy cream gives it its lush pillowiness.
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
The garlicky pesto is a perfect match for sweet, silky scallops.
A simple Scandinavian classic, this appetizer is the perfect start to your holiday party.
Author Lucretia Bingham, who grew up in the Bahamas, says that a simple cilantro-spiked fruit dessert her mother used to make at home inspired this recipe.
This recipe came from Ulrika Bengtsson, chef at the Swedish consulate in New York.
Christer Larsson of Christer's restaurant in New York shared the recipe for this Christmas classic with us.
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
This layered no-cook appetizer from SAVEUR test titchen assistant Eliza Martin features a sweet core of dried apricot coated in tangy goat cheese and then rolled in a savory mixture of crushed pistachios and fresh herbs. The finger-friendly "truffles" can be made up to 2 days before serving and stored in the refrigerator, making them the perfect hors d'oeuvres for the busy host or hostess.
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