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11/13/2012
Ajil (Persian Trail Mix)
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
Issue #152
09/06/2012
West African Peanut Stew
The list of ingredients in a West African Peanut Stew often extends to okra, tomatoes, hot chiles, and other bright foils for the stew's intense richness, but it's the indispensable peanut that gives this dish its essential earthy character.
Issue #150
12/09/2009
Butter Saffron Cake
This recipe is based on one from Gunilla von Heland, a food editor in Stockholm. We found that steeping the saffron in vodka helps boost the flavor of the spice throughout the cake.
Issue #125
11/16/2009
Almond Caramels
The key to making these Swedish holiday treats is to grease the mini muffin liners with nonstick cooking spray before pouring in the caramels.
Issue #125
11/11/2009
Almond-Cream Tartlets
These delectable tartlets are composed of an almond-pastry shell filled with whipped cream and garnished with berries.
Issue #125
10/16/2008
Creamy Chestnut Soup
This smooth, rich chestnut soup hails from the Auvergne region of France.
Issue #115
10/09/2008
Jessica's Spiced Pecans
These fragrant, skillet-roasted pecans get their earthy, spicy bite from rosemary, Spanish smoked paprika, and chili powder.
Issue #115
04/04/2013
Muesli
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Issue #114
09/05/2008
Rice Porridge
Versions of congee can be found on breakfast tables all over Asia.
Issue #114
07/18/2008
Katharine Hepburn’s Brownies
This recipe produces incredibly chewy bars with a full but mellow chocolate flavor.
Issue #113
07/18/2008
Italian Stuffed Clams
Foriana sauce makes a great alternative for the bread crumb stuffing often used on baked or broiled clams.
Issue #113
04/16/2008
Greg Massa's Brown Rice Pilaf
In this dish chopped pecans add a pleasant crunchiness and heighten the inherent nuttiness of brown rice.
Issue #111
11/12/2007
Stained-Glass Window Candies
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Issue #107
10/02/2007
Pumpkin Cake Roll
This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese.
Issue #106
09/28/2007
Myanmar-Style Long Bean Salad (Pei Daunt Shay Thoke)
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
Issue #100
01/17/2008
Almond Halvah
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
Issue #95
05/09/2007
Detering Ranch Pecans
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
Issue #90
12/12/2005
Saffron Chicken
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
Issue #78
12/06/2005
Peanut Butter Buckeyes
These chocolatey confections are like a Reese's cup with alot more filling.
Issue #77
12/06/2005
Vermicelli Pilaf
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
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