Smitten Kitchen (3)
The Kitchn (2)
6 Bittersweets (1)
Main Course (15)
Side Dish (12)
This dessert, a delicious alternative to pumpkin pie or pecan pie, consists of a pumpkin- and spice-flavored cake filled with sweetened cream cheese.
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
This classic eastern European dessert is the ultimate coffee-break indulgence.
Some cooks age their Christmas pudding for up to a year. This recipe is much quicker but yields equally good results.
These deliciously fragrant cookies provide a delightful rush of warm spices—and holiday cheer—when bitten into.
This two-for-one pie bakes our two favorites, pumpkin and pecan, into one delicious combo.
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
Sweet and spicy, these pecans can be quite addictive—consume them at your own risk.
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.
These chocolatey confections are like a Reese's cup with alot more filling.
This recipe is based on one in Indian Cooking for Pleasure by Premilla Lal (Hamlyn, 1970).
These sweet and delicate Austrian cookies are a special Christmastime treat.
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.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.
Triestines like to make tender boiled strudels like this as well as the crisp Austrian type.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
This simply delicious dessert is a family favorite among Hudson River valley apple farmers.
This Sichuan dish is only moderately spicy.
A popular Roman-Jewish specialty, this dish is simple but exquisite.