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12/05/2012
Krusciki (Polish Bow-Tie Fritters)
Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. They're often served at Polish weddings and holidays.
Issue #152
03/05/2012
Székelyalmás (Pork with Apples and Cider Cream Sauce)
The recipe for tender slices of pork loin in a sumptuous cream sauce comes from Gerda Gherghiceanu, a cook in the Saxon village of Viscri. Fragrant with marjoram, a key herb in Saxon cooking, the dish gets tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.
Issue #145
11/11/2005
Weiner Schnitzel
Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
Issue #71
02/03/2009
Caviar with Blinis
Blini are traditionally made with buckwheat flour but our recipe uses white flour for a lighter result.
Issue #24