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03/21/2013
Broccoli Casserole
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
09/08/2012
Sweet Potato Pie
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
09/07/2012
Shepherd's Pie
The greatest English food is every bit as great when turned into leftovers, and none greater than the superlative Sunday roasts, minced on a Monday and turned into cottage or shepherd's pies.
Issue #150
03/09/2012
Crab Imperial
This spicy crab casserole is a specialty of Sting-Ray's in Cape Charles, Virginia.
Issue #145
11/03/2011
Onion and Bacon Tart
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
Issue #142
10/06/2011
Challot (Challah Knots)
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
Issue #141
09/28/2011
Pirishkes (Poppy Seed-Honey Cookies)
These crunchy cookies are drenched in warm honey.
Issue #141
09/23/2011
Toad in the Hole
Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter.
Issue #141
09/22/2011
Plum Strudel
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
09/12/2011
Steak and Stilton Pies
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
09/10/2011
Lekach (Honey-Spice Cake)
Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.
Issue #141
09/10/2011
Lokshen Kugel (Savory Noodle Kugel)
Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions.
Issue #141
02/28/2013
La Tarte (Vanilla-Rum Custard)
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
09/25/2012
Torta di Sant'Antonio (Sant'Antonio Apple Tart)
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, Sant'Antonio.
Issue #134
11/19/2010
Cholent (Beef Stew)
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
Issue #134
11/10/2010
Pernil Asado Con Mojo (Mojo-Marinated Pork Shoulder Roast)
The pork shoulder is soaked overnight in a citrusy mojo marinade in this Cuban recipe.
Issue #134
10/05/2011
Spiced Pumpkin Cake
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
12/23/2011
English Gingerbread Cake
This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes (Wiley, 2009).
Issue #124
10/13/2009
Oaxacan Stuffing
This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.
Issue #124
10/13/2009
Apple Pie
This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.
Issue #124
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