Main Course (1)
Take this custard out of the refrigerator about 10 minutes before serving.
The presentation of this flaming dish is quite a show.
This classic eastern European dessert is the ultimate coffee-break indulgence.
These spicy latkes taste great served with sour cream and mango chutney, or plain, if you prefer.
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
This quick, simple soufflé promises a perfect result every time.
The recipe for this tumala is a lighter version of its predecessor, an ancient casserole of layered meats, cheese, egg, and rice.
Keep an eye on this delicate custard sauce: It cooks very quickly.
Mere chicken soup pales beside this legendary potion, the traditional symbolic first course of the Jewish-American seder.
We persuaded the wife of a Norwegian fisherman to share her secret recipe for marinating a fresh side of salmon to silky-textured, subtly flavored perfection. Modern-day gravlax, preferably served with blinis (a Russian touch). —from "The Cure" (November/December 1994)