Paprikás csirke, chicken paprikash. Todd Coleman
October took us from Argentina to Hungary, the Ozarks to Oahu, Canada’s Prince Edward Island to Switzerland and plenty of places in between—all in the name of great food and drink. Here’s a collection of all the recipes featured in issue 159, from tropical cocktails to pizza-style steaks.
Happy hour tastes like paradise with this bracing cocktail of cucumber, tequila, fresh lime juice, and a touch of bitter Aperol.
Empanadas de Carne (Beef Empanadas)
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.
Hungarian Plum Cake (Szilvás Pite)
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.
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.
Green Tomato Chow
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 »
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.
Budi de Pan (Neapolitan Bread Pudding)
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.
Empanadas de Carne y Queso (Ham and Cheese Empanadas)
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 »