All the recipes from our March 2012 issue.
How to make Sri Lankan hoppers »
This spicy crab casserole is a specialty of Sting-Ray’s in Cape Charles, Virginia.
Our recipe for this towering dessert, featuring eight layers of buttery yellow cake with chocolate-fudge icing, was inspired by a decadent version served at Becca’s Smith Island Cakes in Tasley, Virgina.
Braised Lamb Shanks
Chef Tom Valenti of Manhattan’s Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies.
Cream of Watercress Soup
Watercress lends a peppery kick to this elegant springtime soup from The Paris Cookbook by Patricia Wells; garnished with heavy cream and caviar, it’s a luxurious first course. ** See the recipe for Cream of Watercress Soup »**
New England-Style Baked Beans
Flavored with molasses, maple syrup, and rum, this filling bean dish is simple to prepare; all it takes is time. Six hours of cooking yields thick, rich results.
Ciorbă De Perisoare (Pork-and-Rice Meatball Soup)
Ciorbă_ (from the Turkish çorba) is the Romanian name for a soup that has been soured — in this case, with a generous shot of fresh lemon juice. Pork-and-rice meatballs bring savory flavor and substance to the paprika-spiced broth. See the recipe for Ciorbă De Perisoare (Pork-and-Rice Meatball Soup) »
This polenta-like pudding, a staple across Romania, has a firm texture and a briny flavor from a salty, feta-like cheese mixed in at the end of cooking. A topping of more cheese and sour cream makes this a satisfying side dish.
Mititei (Grilled Sausages)
Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or “wee ones,” are delicious served with zesty mustard. See the recipe for Mititei (Grilled Sausages) »
This simple sour cream cake is brightened by lemon zest and dotted with ripe apricot halves that cook down to intense tangy sweetness in the oven.
Tuică De Prune (Fermented Plum Brandy)
Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy.
Buttery layer cake draped in caramel fudge, with its over-the-top grandeur and unapologetic sweetness, is a Southern classic.
Fresh coconut and its sweet water are the keys to this cake, passed down from pastry chef Ben Mims’ grandmother, Jane Newson.
Lemon Layer Cake
Lemon infuses this layered masterpiece in three ways: zested into the batter, in a tart syrup that get drizzled over the cakes, and in a thick lemon curd frosting.
Red Velvet Cake
Though cream cheese frosting is typically used nowadays on red velvet cake, classic whipped cream frosting makes for a more balanced sweetness.
Walnut Spice Cake
Alternating layers of white and brown spiced cake are delicious sandwiched with a rich, chocolate fudge icing.
Cappesante al Forno (Baked Scallops with Parmesan)
Sea scallops on the half shell are seasoned with herbs and a dusting of Parmesan in this classic Venetian chicheti. See the recipe for Cappesante al Forno »
Meat Croquettes (Polpette)
Rich ground veal and potatoes are seasoned with garlic and parsley and fried for a classic Venetian snack.
Our favorite fillings for light, dainty Venetian tea sandwiches are asparagus and eggs, tuna and olives, and arugula with cured beef. Serve a selection open-faced for a colorful, eye-catching presentation.
[Iranian Noodle Soup (Ash-e Reshteh)]http://www.saveur.com/article/Recipes/Ash-e-Reshteh-1000089833
This spiced vegetable soup is made with reshteh, Iranian noodles.
Tah Chin (Baked Rice with Barberries)
This northern Iranian specialty is topped with dried barberries, a tart local fruit. See the recipe for Tah Chin »
Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews.
Beef Marrow Bones with Fried Parsley
We love this now-classic dish served at the Blue Ribbon restaurants in New York City, in which the marrow is spread over grilled toast and topped with fried parsley.