Recipes from SAVEUR Issue #136

No snack is as beloved in Sicily as these saffron-scented rice balls arancine filled with ragu.

Roasted Artichokes (Carciofi Arrostiti)

These olives are incredibly simple—all you have to do is mix them with orange zest and juice, rosemary, and pepper, then let them sit for an hour.

This is the quintessential Sicilian supper: fresh seafood grilled to perfection with a squeeze of lemon juice.

Easter Lamb Pie

Ricotta impastata, a smoother and drier version of ricotta, is typically used for filling Sicilian cannoli. This recipe comes from cookbook author Nick Malgieri. Get the recipe for Sicilian Cannoli »

In this Indian-inspired dish lentils are flavored with caraway and coriander to make a quick, fragrant soup. Get the recipe for Lentil Soup with Caraway and Minted Yogurt »

In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea.

Brazilians often toast cassava flour in butter to crisp it and deepen its color and flavor; sometimes they combine the resulting buttery farofa with eggs and onions, too. This dish, called Farofa de Ovo e Cebolinha, is based on one in Leticia Moreinos Schwartz’s The Brazilian Kitchen (Kyle Books, 2010).

If you can’t find sour tapioca starch to make this Brazilian cheese bread, sweet tapioca starch will yield equally delicious results. Get the recipe for Pão de Queijo »

This hearty soup is made with cassava, beef, chicken, and pork.

Meringue adds lightness and body to classic vanilla-scented tapioca pudding.

For this simple Sicilian Easter dish, cosciotto di agnello con patate, a leg of lamb is roasted over a bed of potatoes. Get the recipe for Roast Leg of Lamb with Potatoes »

Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan. Get the recipe for Sicilian Cassata Cake »

These crunchy Sicilian fritters are topped with a cinnamon-ricotta filling. Get the recipe for St. Joseph’s Day Fritters »

Serve these chewy dessert squares in shallow bowls, with a pitcher of cream to be poured over the top.

When making this recipe for tarte au sucre d’erable, home cook Nathalie Decaigny folds any extra dough over the side of the pan for an extra-thick crust and serves the tart warm with whipped cream. See the recipe for Maple Sugar Pie »

Maple syrup intensifies the sweetness of roasted tomatoes—serve these with toothpicks as an appetizer or use them to top salads, pizza, and pastas.

A rich, creamy mushroom and rice soup is balanced by the addition of sweet maple syrup. See the recipe for Wild Rice Soup with Maple Syrup »

These simple crepes, rolled up with maple sugar and syrup while still warm, make an indulgent breakfast. Get the recipe for Crepes with Maple Sugar & Syrup »

The warm flavor of maple syrup enhances rich dumplings in a super-simple, comforting dessert.

Pho Bac

This classic sweet and sour eggplant dish is rich and sweetened with caramelized onions and raisins.

See the Recipe

This traditional stewed chicken dish owes its bright, spicy kick to a marinade with fiery Scotch bonnet peppers.

Forget the sours of your teenage years; this sophisticated update uses maple syrup to temper rye whiskey, with fresh lemon and orange juices to brighten things up. Maple Rye Sour »

To kick its flavor up a notch, this rosy pink cocktail calls for craft-distilled, Plantation vodka. Get the recipe for Hibiscus Rose Vesper »