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Recipe (195)
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01/10/2013
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
Issue #153
07/13/2012
The portland food cart Lardo serves this succulent roast pork with hazelnut gremolata and lemon-caper aïoli on ciabatta buns accompanied with herb-strewn fries.
Issue #148
07/06/2012
Garlic, coriander, and thyme season this full-flavored baked fish, inspired by a similar dish at the restaurant Le Brulot in Antibes. Serve with crusty bread for soaking up the flavorful juices.
Issue #148
06/15/2012
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Issue #148
05/22/2012
The classic combination of peach and raspberry won Minnesotan Jean Peno a blue ribbon for her scrumptious pie.
Issue #148
05/22/2012
Invest in an inexpensive handheld blowtorch to melt the sugar for the crust on these baked custards; it's an easier and more reliable method than broiling.
Issue #148
05/22/2012
A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce.
Issue #148
05/21/2012
Customarily served during the warmer season, but eaten year round in Sweden, these earthy, thin crackers are delicious topped with smoked or pickled fish, or sliced cheese.
Issue #148
05/15/2012
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
03/08/2012
This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
Issue #145
09/22/2011
This satisfying pastry layers plum preserves and walnuts for a gooey, crumbly cake.
Issue #141
09/14/2011
This simple whole-fish preparation highlights the sweetness of the trout's flesh.
Issue #141
06/17/2011
This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City.
Issue #139
06/14/2011
In this pie, orange zest nicely offsets the sweetness of the strawberries.
Issue #139
06/03/2011
Peanut butter and confectioners' sugar form a crumbly base for this pudding pie.
Issue #139
05/20/2011
These classic baked beans are a barbecue side-dish staple.
Issue #139
06/12/2010
Sour cherries grow abundantly in Hungary and are a staple in the country’s markets in summer. This cake is typically served with coffee for breakfast.
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Issue #130
01/24/2013
In this olive oil cake recipe, a heady mixture of olive oil and preserved oranges flavors the moist, dense Sicilian cake.
Issue #129
09/06/2012
A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.
Issue #126
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