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02/21/2010
Sour Cherry Pie
With their complex, tart flavor, sour cherries make the best pie filling.
Issue #76
11/17/2005
Mexican Bread Pudding
This dessert is a traditional Mexican Lenten feast food, and many variations on it exist. Rosaura Guerrero's trick was to infuse the customary sweet syrup with both cilantro and scallions.
Issue #73
05/09/2007
Southern-Style Gougères
Gougères (cheese puffs)—a traditional hors d'oeuvre served at French wine tastings—are enlivened here with a Southern twist.
Issue #71
09/26/2005
Eggplant Parmesan
We developed this recipe using several traditional ones for this famous Italian specialty.
Issue #65
09/15/2005
Sharon's Cheesecake
Sharon Oddson, of Trattoria Garga in Florence, uses sweet wheat digestive biscuits in her cheesecake crust instead of the more common graham crackers.
Issue #63
10/30/2007
Meat Loaves with Eggs and Cheese
To make these loaves light handle the meat as gently (and as little) as possible while you mix and shape it.
Issue #62
01/07/2008
Baked Spinach Lasagne
Lasagna is the most famous and savory of all Italian baked dishes.
Issue #53
10/17/2000
Lamb and Cheese Pie
Cretan cheeses can be difficult to find in the U.S. Try a Greek market, or cheese shops with a wide selection of international cheeses.
Issue #43
10/23/2000
Apple and Rosemary Tarts with Lancashire Cheese
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
Issue #34
01/27/2009
Johnny Schmitt's Potato Gratin
A French classic, these rich, creamy potatoes are the perfect accompaniment to grilled or roasted meats.
Issue #33
03/04/2002
Calzone
This crispy pizza turnover, whose name means “trouser leg” (for its shape), is a specialty of Naples—san marzano territory.
Issue #26
11/07/2000
Shrimp with Tequila and White Cornmeal Sauce
Author Jonathan Kandell sampled this appetizer at Fonda la Medina, a restaurant in Adobe, a now-shuttered Tlaquepaque folklore bazaar.
Issue #25
11/02/2000
Cheese Pie
We prefer this pie be made with fewer layers than in most traditional recipes.
Issue #24
11/02/2000
Zucchini Pie
Feta cheese and zucchini squash are the focus of this savory pie.
Issue #24
03/18/2002
Cheesecake with Prunes
This dessert was adapted from a recipe in Patricia Wells’s Bistro Cooking (Workman, 1989).
Issue #19
05/09/2007
Mushroom and Fontina Pizza
This is an American take on a much-loved Italian classic.
Issue #16
05/09/2007
Cheddar Cheese Biscuits
Use extra-sharp cheddar for these buttery little biscuits.
Issue #16
05/09/2007
Scallion–Cheddar Cheese Biscuits
This variation of our Cheddar Cheese Biscuits uses scallions to add just the right nip of flavor.
Issue #16
11/14/2007
Cardoon Gratin
This recipe is most often associated with the French city of Tours, near which, it is said, the biggest and best cardoons are grown.
Issue #15
03/29/2007
Eastertide Tart
This epic Genoese tart was traditionally made with 33 layers of dough—one for each year of Christ's life.
Issue #15
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