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Winter
Nuts
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Bake (70)
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10/02/2007
This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese.
Issue #106
09/28/2007
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
Issue #100
03/01/2007
This classic eastern European dessert is the ultimate coffee-break indulgence.
Issue #100
08/30/2007
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
Issue #98
08/29/2007
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
Issue #98
09/04/2007
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
Issue #97
01/17/2008
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
Issue #95
05/09/2007
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
Issue #90
12/12/2005
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
Issue #78
12/06/2005
These chocolatey confections are like a Reese's cup with alot more filling.
Issue #77
12/06/2005
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
Issue #77
11/20/2007
These sweet and delicate Austrian cookies are a special Christmastime treat.
Issue #71
11/11/2005
The chocolate glaze on this dense tea cake isn't typical in Vienna but is something our host did for decoration and a little extra flavor.
Issue #71
05/09/2007
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
09/09/2008
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.
Issue #68
10/30/2007
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
Issue #62
10/30/2007
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
Issue #62
10/24/2007
This simply delicious dessert is a family favorite among Hudson River valley apple farmers.
Issue #62
09/01/2005
This Sichuan dish is only moderately spicy.
Issue #60
03/06/2007
A popular Roman-Jewish specialty, this dish is simple but exquisite.
Issue #58