Any cooked filling may be added to this pie shell.
Vegetables form the foundation of the cuisine of the Republic of Georgia, and lobios (green beans) are a favorite. This salad is from The Georgian Feast by Darra Goldstein (HarperCollins, 1993).
In Piedmont, winemakers celebrate the end of the grape harvest each year with a dinner that traditionally begins with bagna cauda.
Simple and delicious, these tasty puffs are sure to please.
For a traditional Southern pie crust, use a combination of shortening and butter.
Make this cake the way Mama Lou did—with fresh coconut shaved into nice big flakes.
Fragrant orange flower water, called zhaar in Morocco and made from the blossoms of bergamot orange trees, perfumes this delicate salad, in which sweet citrus is offset by spicy radish.
The ouzo bar is to Greece what the tapas bar is to Spain—a place to gather and eat with friends—and this summer salad is a popular favorite in many ouzo bars around Athens. This recipe appeared in an article on ouzo bars by Cynthia Hacinli in our March/April 1995 issue.
Autumn-ripe pears create a tasty twist on this classic French dessert.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
The famous Italian cipolline onion is sweet and delicate—the perfect foil for this tangy sauce.
Squash blossoms impart a delicate flavor and color to this delicious soup.
Prosecco marries with richly spiced mulled cider and a splash of fig vodka in this seasonal take on the classic Bellini
Does Not Apply
This variation on a classic French pound cake, in which ingredient quantities are determined by relative weight, uses olive oil instead of butter for a light, fresh flavor.
Does Not Apply