Recipes from Issue #159

Like an adult version of Hawaiian Punch, this cocktail is a balance of sweet liqueurs, fruit juices, and red wine. Get the recipe for South Shore Sangria »

This neon-hued curaçao punch features vodka, pineapple juice, and sour mix. Get the recipe for Blue Hawaii »

Happy hour tastes like paradise with this bracing cocktail of cucumber, tequila, fresh lime juice, and a touch of bitter Aperol.

This refresher combines pineapple and mango juices with coconut and spiced rums. Get the recipe for Riki Tiki »

A decadent mixture of Gruyère, garlic, wine, and kirsch is scooped onto bread rounds and fried to perfection—golden and crisp outside, gooey inside. Get the recipe for Swiss Fondue Fritters (Malakoffs) »

Sausage and Cheddar Breakfast Casserole

Croatian Walnut Swirl Bread (Povitica)

Roasted mushrooms are stuffed with a chorizo, onion, and cheese filling in a popular snack enjoyed at asados in Buenos Aires.

Tender pan-fried veal cutlets with a garlicky, briney pan sauce of pickled peppers and olives make a delicious lunch or dinner entrée. Get the recipe for Chuletas de Ternera al Sartén con Salsa de Tomate y Hierbas (Pan-Fried Veal Cutlets with Herb Tomato Sauce)

The classic Argentine empanada is shaped like a half-moon, but the pattern of its seal differs to indicate the unique flavors inside. This recipe, with a braided crimp and a spicy beef filling, is baked rather than fried in Argentine style.

Luscious, eggy, caramel-coated custard is a favorite in Buenos Aires, and the perfect sweet ending to a languorous meal. See the recipe for Flan de Caramelo (Caramel Flan) »

Flank steak is tenderized in milk and topped with a spicy tomato sauce and melted mozzarella in an Italian-influenced Argentine dish. See the recipe for Matambre a la Pizza (Pizza-Style Flank Steak) »

Storebought passion fruit concentrate adds a pleasingly sour note to creamy custard topped off with fresh, fragrant passion fruit pulp. See the recipe for Natilla de Maracuyá (Passion Fruit Custard) »

A semolina crust encases a savory filling of ham, cheese, tomato, and eggs, perfect for a quick filling lunch.

A paprika-laced roux of lard, flour, and sour cream transforms a simple bean and ham soup into something luxurious. Get the recipe for Hungarian Bean and Ham Soup (Csülkös Bableves) »

Yogurt adds a slight tartness to this cake from home cook Mária Keresztes Kovács. Our recipe calls for plums, but apricots, peaches, or any stone fruit works too.

Rolls with Cracklings and Prune Jam

A thick cornmeal and smoked ham filling is rolled in blanched cabbage leaves and braised in a paprika-spiked tomato sauce in a comforting dish from Hungarian home cook Edit Szabo Gezane.

Meaty pork spareribs are rendered tender in a confit of lard, then fried until crisp and dusted with a mixture of hot and sweet paprika in this Hungarian dish. Get the recipe for Braised and Fried Pork Spareribs »

Salt cod is mashed with fluffy potatoes to make these bite-size pan-fried cakes from Prince Edward Island. Get the recipe for Acadian Salt Cod Cakes »

A veil of luscious caramel sauce cloaks a gooey, indulgent bread pudding from Canada’s Prince Edward Island. Get the recipe for Bread Pudding with Caramel Sauce »

Chicken and vegetable soup dotted with airy dumplings is a beloved Acadian comfort food. Savory—a pungent, peppery herb—adds a piney zest. Get the recipe for Chicken Fricot »

On Canada’s Prince Edward Island, firm, underripe green tomatoes are transformed into a tangy-sweet condiment that is often served alongside salt cod cakes. See the recipe for Green Tomato Chow »

Homemade lemon mayonnaise adds zesty flavor to these tender, coarsely mashed potatoes. Get the recipe for Lemon Mayonnaise Smashed Potato Salad »

This flaky double-crust pie, from Prince Edward Island resident Marion Buote, is filled with a sumptuous beef, chicken, and pork stew. Get the recipe for Marion Buote’s Meat Pie »

Thinly sliced potatoes and onions are baked in a rich cream sauce in this classic crowd-pleaser. Get the recipe for Old-Fashioned Scalloped Potatoes »

Haddock, lobster, and scallops combine in a creamy baked seafood casserole from North Rustico Harbour’s Blue Mussel Cafe; any combination of seafood—cod, clams, mussels, shrimp—will work just as well. This seafood casserole recipe first appeared in our October 2013 issue with the article Where the Farm Meets the Sea. Get the recipe for Seafood Bubbly Bake »

The Water-Prince Corner Shop and Lobster Pound in Charlottetown on Prince Edward Island is known for their seafood-laden chowder. Get the recipe for Water-Prince Corner Shop Chowder »

Tuaca, a vanilla citrus liqueur, and vanilla vodka transform pineapple juice into a dessert-like cocktail. Get the recipe for Pineapple “Up-Sides-Down” »

This creative drink is a citrusy marriage of cognac and Hawaiian vodka sweetened with passion fruit syrup.

Cardamom-lemongrass syrup lends a bit of Thai spice to a fresh cocktail made with rum and coconut.

Homemade sour mix adds fresh tang to a sweet combination of vodka and Kahlua.

After flan, bread pudding is perhaps the most popular dessert in Argentina, often enjoyed alongside a cup of coffee. This Italian-inspired version, which first appeared in the iPad edition of our October 2013 issue, is on the lighter side, with fresh hints of citrus.

To please her hungry lunch crowds, Margarita Verón, owner of Maxi-Mir Rotisería in Palermo, makes empanadas with many fillings, including cheese, meat and pepper, and the ham and cheese empanada filling that inspired this recipe. See the recipe for Empanadas de Carne y Queso »