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11/21/2012
This sweet-tart cranberry relish is flavored with cinnamon, fresh citrus, and sweet apples.
Issue #151
10/30/2012
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Issue #142
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
04/04/2013
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Issue #114
05/07/2008
Tender, hand-cut noodles are a hallmark of this delicious from-scratch soup.
Issue #112
04/20/2008
When served with chicken fried steak, fried okra, and stewed squash and tomatoes, a slice of pecan pie rounds out the official Oklahoma state meal.
Issue #111
04/09/2008
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
Issue #111
08/23/2007
Found in "beefstands" all over Chicago, this favorite sandwich is a meat lover's dream.
Issue #105
04/01/2007
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
04/01/2007
The presentation of this flaming dish is quite a show.
Issue #101
08/29/2007
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
Issue #98
08/29/2007
This deliciously moist ham is cured in salt (a process known as corning).
Issue #98
01/16/2008
Why settle for just one type of gnocchi, this recipe offers both spinach and cheese.
Issue #96
01/17/2008
These "fries" are reminiscent of the panisses, or chickpea-flour fries, of Nice.
Issue #95
01/17/2008
Flavors of sweet ripe blueberries and tangy passion fruit makes this custard irresistible.
Issue #95
01/25/2008
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
Issue #94
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