Side Dish (10)
Dina Fabbri, who cooked for Lodovico Antinori at his Ornellaia wine estate in Tuscany, gave us her recipe for this classic crostata.
Fresh jam is like summer preserved, to be enjoyed all winter long.
The typical bagatelle in La Beauce is a child's delight of Jell-O, white cake, and strawberry jam. We prefer this grown-up version, with fresh fruit, custard (instead of Jell-O), and a drizzle of marsala.
This French classic is said to have been invented by accident in the 1860s at the Hôtel Tatin, in the Sologne region of France.
Greek food writer Aglaia Kremezi, who gave us this recipe, cooks the cherries with a beet to give them a rich red hue.
These sugar plums taste so good you will have visions of them dancing through your head.
This recipe, from Claudia Fleming, formerly the pastry chef at New York's Gramercy Tavern, can be garnished with the cinnamon stick and star anise used to poach the oranges, as well as with a drizzle of crème fraîche.
Lemon sticks were popular in London in the 18th century. In this country, both Baltimore and Philadelphia lay claim to the sweet.
Elizabeth Williams made this pie with her daughters in the '30s, using peaches from the orchard behind their house.
The earliest flummeries were made with oatmeal, cooked to a smooth and gelatinous consistency.
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
This dessert is an old favorite at tea parties in Macao.
A healthier and more delicious alternative to the red-dyed maraschino cherries.
This thin crusted tart makes for a wonderfully light dessert.
Light and refreshing, this Moroccan soup is best served chilled.
This was one of author R.W. Apple Jr.'s favorite Thanksgiving pie.
This dessert was adapted from a recipe in Patricia Wells’s Bistro Cooking (Workman, 1989).
Planning ahead is required for this fruitcake, which we've borrowed from Maida Heatter's New Book of Great Desserts (Knopf, 1982).
Apple hat, named for its shape when unmolded, is among the especially plentiful and esteemed family of English apple puddings.