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02/13/2013
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.
Issue #152
10/10/2011
This traditional Lancashire pork pie recipe is typically served cold, often with a dollop of English mustard.
Issue #141
01/23/2011
To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka.
Issue #136
02/28/2013
Take this custard out of the refrigerator about 10 minutes before serving.
Issue #134
11/18/2010
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.
Issue #134
11/11/2009
These truffles are coated in shredded coconut, which provides a pleasing contrast to the rich chocolate.
Issue #125
03/09/2009
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.
Issue #119
04/05/2013
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Issue #114
07/18/2008
Home curing is easy and yields a far more flavorful bacon than the store-bought kind.
Issue #113
04/10/2008
These rice fritters have a creamy center and a slightly crisp exterior.
Issue #111
04/10/2008
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
Issue #111
11/12/2007
This German dessert is a favorite staple at Christmas Eve gatherings in Berlin.
Issue #107
11/12/2007
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
Issue #107
08/23/2007
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Issue #105
05/07/2007
Make sure to use skin-on salt cod; the natural gelatin in the skin is vital to emulsifying the sauce.
Issue #102
04/02/2007
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.
Issue #101
04/02/2007
The presentation of this flaming dish is quite a show.
Issue #101
03/01/2007
This classic eastern European dessert is the ultimate coffee-break indulgence.
Issue #100
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