Smitten Kitchen (3)
Cafe Fernando (2)
Side Dish (14)
Main Course (12)
Southern/Soul Food (12)
This is a delicious version of dios torta, the classic Hungarian Jewish flourless walnut confection.
Though perfectly delicious on its own, this cake can also be served with fresh fruit, toasted almonds and honey, or sweetened mascarpone.
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.
Stored in an airtight container, this cake will keep for a week.
Homemade pasta and a rich bechamel sauce, are uplifted by the light, sweet crab in this warming dish.
These Catalan cookies pair wonderfully with a sweet, creamy ice cream or are great just paired with a good cup of coffee.
These sweet and delicate Austrian cookies are a special Christmastime treat.
Something about the richness and varied flavor of these cookies seems to make them taste that much better when made big.
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.
These simple, hyper-flavorful appetizers balance salty crisp bacon with sweet chewy dates, with a rich almond center.
This scrumptious coffee cake is made with medjool dates, which are prized for their rich caramel flavor.
This recipe flavors the syrup with lemon juice alone, but typically orange blossom and rose waters are used too.
These cookies, traditionally made for the Day of the Dead, November 1, are so popular that they're eaten year-round.
This cake improves in flavor as it ages and mellows. Covered and uncut, it may be made two days before serving, and it doesn't need to be refrigerated.
This Southern classic is so delicious that one bite of it will make you want to sing.
One of the few utterly traditional Italian specialties at Garga is these Tuscan cookies.
We adapted this recipe for presnitz, a beloved pastry in Friuli–Venezia Giulia, from Pasticceria Caffè Pirona in Trieste.
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
This simply delicious dessert is a family favorite among Hudson River valley apple farmers.
This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.