A Southern Grace (1)
Art of Dessert (1)
Main Course (19)
Side Dish (11)
Sweetened with white chocolate only, this rich, Middle Eastern-inspired panna cotta, from test kitchen assistant Phillip Basone, gets its distinctive floral aroma from an infusion of blistered cardamom.
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
Take this custard out of the refrigerator about 10 minutes before serving.
The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
These rice fritters have a creamy center and a slightly crisp exterior.
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
This German dessert is a favorite staple at Christmas Eve gatherings in Berlin.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
You don't need any special tools to spread out the batter for these home-style crêpes—just tilt and swirl the pan and you'll be fine.
The presentation of this flaming dish is quite a show.
This classic eastern European dessert is the ultimate coffee-break indulgence.
Tart and zesty, this condiment pairs well with hearty meats.