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09/01/2005
Middle Eastern Butter Cookies
Popular from Morocco to Turkey, the cookies called kurabia—also rendered as gourabia or ghorayebah—may be shaped like little balls or even bracelets.
Issue #60
08/30/2005
French Fries
Mountains of these thick fries are hand-cut every day in Guia. Because they are fried only once (often, fries are cooked twice), they are lightly crunchy rather than supercrisp.
Issue #59
08/30/2005
Egg Custard with Caramel
In Guia, flan is traditionally flavored with port or anisette. Pudim means pudding.
Issue #59
08/23/2002
Breast of Pheasant with Wild Mushroom Ragout and Chervil Salad
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
Issue #55
10/24/2007
Roast Chicken with Root Vegetables
If you can properly roast a chicken, you can cook almost anything.
Issue #51
10/17/2007
Mint Chutney
This refreshing chutney is both sweet and spicy perfect for those hearty roasts.
Issue #50
09/03/2002
Jellied Consommé with Spring Vegetables
The naming of dishes after celebrity clientele has largely vanished today, except in delis, but the Connaught restaurant maintains the tradition with this consommé named after Cole Porter.
Issue #50
09/03/2002
Kipper Pâté
Kippers—herring that has been salted and smoked—are an old English specialty, traditionally eaten fried, poached, or grilled for breakfast.
Issue #50
09/03/2002
Burnt Cream with Black Truffles
Although frozen truffles may be used for this unusual dessert, chef Michel Bourdin highly recommended fresh ones in this case, for their intense flavor.
Issue #50
08/27/2002
Basel Honey Cookies
These confections were invented by Basel’s gingerbread makers in the 14th century.
Issue #48
11/19/2007
Free-Range Turkey with Foie Gras Stuffing
This recipe comes from chef Guy Savoy, who not only stuffs his turkey with foie gras, but also uses super-premium poulet de bresse.
Issue #46
06/21/2007
Florentine-Style Baked Beans
The Tuscan passion for white beans is reflected in tasty dishes like this one.
Issue #46
03/01/2007
Winner’s Circle Pie
This delectable chocolate–nut confection is a tradition at Kentucky Derby parties across the Bluegrass State and a winning dessert for any occasion.
Issue #43
10/18/2000
Sweet-Dough Pies
The ''yams'' in this recipe are actually orange sweet potatoes.
Issue #43
10/23/2000
Curry Herring Open-Faced Sandwiches
This is the most popular type of herring served at the restaurant Gammel Strand in Copenhagen.
Issue #35
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
10/20/2000
Joan Stirling's Cold Curried Apple Soup
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
Issue #34
12/12/2007
Eggnog Tart
Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert.
Issue #31
12/12/2007
Maytag Blue Cheese Dip
This dip is made with the most celebrated American blue cheese, and one of the best, Maytag Blue.
Issue #31
05/09/2007
Never-Fail Soufflé
This quick, simple soufflé promises a perfect result every time.
Issue #31
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