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10/29/2007
Green Beans Almondine
This recipe is best with unsplit string beans, but make sure to use the tenderest beans you can find.
Issue #80
05/22/2007
Black Walnut Sauce
Black walnuts are a hard nut to crack, but their rich flavor adds a depth to this sauce that makes the effort well worth it.
Issue #77
12/06/2005
Frisée Salad with Hazelnuts, Parmigiano-Reggiano, and Roasted Prune-Plums
Zuni Café uses a variety of fruits for this salad, among them cherries, little bunches of grapes, and ripe figs. They also uses a range of greens, sometimes substituting mesclun or arugula for frisée.
Issue #77
12/06/2005
Peanut Butter Buckeyes
These chocolatey confections are like a Reese's cup with alot more filling.
Issue #77
05/22/2007
Zingerman’s Funky Chunky Dark Chocolate Cookies
Something about the richness and varied flavor of these cookies seems to make them taste that much better when made big.
Issue #71
12/30/2011
Bacon Wrapped Dates with Almonds
These simple, hyper-flavorful appetizers balance salty crisp bacon with sweet chewy dates, with a rich almond center.
Issue #70
05/09/2007
Sour Cream Date Coffee Cake
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
Issue #70
11/07/2008
Sauteed Brussels Sprouts with Pecans
These buttery, nutty vegetables are the perfect autumn side dish.
Issue #62
10/24/2007
Black Walnut Pumpkin Pie
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
Issue #62
10/24/2007
Apple Bundt Cake
This simply delicious dessert is a family favorite among Hudson River valley apple farmers.
Issue #62
10/03/2008
Beet and Walnut Salad
This colorful salad is best served at room temperature.
Issue #61
04/11/2010
Carrot Cake
When baked, carrots develop a caramel-like fragrance. This stacked cake is flavored with cloves, allspice, and nutmeg and is topped with a traditional cream cheese frosting. Continue...
Issue #59
10/24/2007
Sweet Potato Bread Pudding
This Cajun inspired dessert is swimming in a scrumptious praline sauce.
Issue #57
03/06/2007
Raspberry Cobbler
Juicy raspberries grace this cobbler with the sweet, perfumed taste of summer.
Issue #52
11/19/2007
Chestnut Stuffing
Chestnuts "roasting on an open fire" (or on wintry street corners) are emblematic of the holidays, making them the perfect addition to your Thanksgiving stuffing.
Issue #46
10/24/2007
Sugar Plums
These sugar plums taste so good you will have visions of them dancing through your head.
Issue #39
11/02/2000
Peanut Butter Cookies
We found this exceptional recipe in baker Alice Medrich's book, Alice Medrich's Cookies and Brownies (Warner Books).
Issue #39
11/16/2007
Roasted Pecans
A simple but tasty method to spice up pecans.
Issue #38
10/26/2000
Shaved Foie Gras and Rocket Salad
This recipe is from the famous Chez Panisse Café Cookbook by Alice Waters.
Issue #38
10/13/2000
$1,000 Peanut Brittle Cookies
Mrs. John Hamlon of Fergus Falls, Minnesota, won a Pillsbury recipe contest prize with these buttery, crunchy cookies in 1953.
Issue #33
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