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11/21/2012
Fresh Cranberry Relish
This sweet-tart cranberry relish is flavored with cinnamon, fresh citrus, and sweet apples.
Issue #151
07/18/2012
Raspado de Mango (Mango Ice)
This refreshing frozen treat is a Mexican version of granita.
Issue #149
01/31/2013
Banana Pudding
This classic pudding dessert is a perfect finish to any barbecue meal.
Issue #139
12/27/2012
Decadent Trifle
Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
Issue #134
11/18/2010
Rugelach (Cinnamon, Apricot, and Walnut Pastries)
The recipe for these flaky crescent pastries was inspired by one from Karmela Bàlò, owner of the Cari Mama bakery in Budapest.
Issue #134
02/11/2011
Raspberries in Pink Champagne Gelée
These simple gelled fruit desserts—based on a recipe in chef Marco Pierre White's The Mirabelle Cookbook (Random House, 1999)—are an elegant way to serve summer berries.
Issue #131
07/13/2010
Tricolored Bavarian Cream
In this classic Swiss dessert, gelatin is used in a creamy custard that's set between two layers of tart raspberry and strawberry cream. It's best to make this dish one day ahead and let it set in the refrigerator overnight.
Issue #131
07/13/2010
Coconut Gelatin with Glazed Strawberries
The New York City–based chef Pichet Ong uses gelatin and citrus juice to coat strawberries in a sweet sauce before plating them with cubes of coconut-flavored gelatin.
Issue #131
07/13/2010
Oysters in Gelée
Chef Eric Ripert of Le Bernardin in New York City pairs Kumamoto oysters on the half shell with tiny, melt-in-your-mouth cubes of aspic in various flavors.
Issue #131
04/05/2010
Lemon Confit
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Issue #129
04/20/2011
Russian-Style Farmers’ Cheese (Paskha)
This recipe is based on one in Please to the Table (Workman, 1990) by Anya von Bremzen.
Issue #128
12/17/2009
Lemon Curd
This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.
Issue #126
10/13/2009
Aunt Renée’s Gelatin Mold
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.
Issue #124
11/10/2008
Milk Fudge with Fruit and Nuts
These Mexican milk candies get their silky texture from sweetened milk.
Issue #116
04/05/2013
Muesli
This muesli is a flavorful take on the original mixture developed in Switzerland in the early 20th century.
Issue #114
07/18/2008
Russian Pickled Watermelon
These savory pickles are as gorgeous as they are delicious.
Issue #113
07/18/2008
Sicilian Watermelon Pudding (Gelo di Melone)
This sweet, cooling dessert is popular in the Sicilian capital, Palermo.
Issue #113
07/23/2012
Hungarian Chilled Cherry Soup (Meggyleves)
This Hungarian dish is a dessert disguised as a soup.
Issue #112
04/10/2008
Lemon and Coriander Marinated Olives
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.
Issue #111
02/29/2008
Black Currant–Flavored Fruit Salad
This molded dessert features an abundance of raspberries and blackberries floating in a black currant flavored gelatin.
Issue #110
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