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Twisted Bread is the name of a very simple wheat bread from Switzerland. Swiss Wurzelbrot is a loaf that has been twisted two or three times around itself, giving it a bumpy shape like a tree root. Because Wurzelbrot has a long rise in the refrigerator, many of the starches are converted to sugars which caramelize when baked, creating deep, nuanced flavors. Makes 2 loaves
Prep: 20 min., Cook: 11 min.
Pungent, aromatic wild mushrooms are plentiful in the woods of Eastern Europe so they find their way into many dishes including mushroom strudel, a cross-cultural appetizer. Add a green side salad and the meatiness of mushrooms makes it a great vegetarian main course. Makes 12 appetizer slices or 4 main course servings of Mushroom Strudel View this Step By Step.
Cumberland sauce is a wonderfully flavorful condiment for the turkey, ham, and roast goose that are traditionally served around the holidays. Not only does Cumberland sauce taste great, it's also so simple to make it's perfect for that hectic holiday schedule. Makes about 1 1/2 cups
A five-ingredient rub and a three-ingredient basting sauce are all you need to take chicken from routine to off-the-charts good. An assortment of spices mixed with common condiments makes a thick, tangy-sweet glaze with a hint of smokiness. Grilled summer squash makes a light, fresh side.
A pan-seared steak is one of life’s great pleasures. Here we substitute bison for beef and top it with a rich brandy-butter pan sauce. Game plan: If you want the richness of beef without any of the guilt, bison is your answer. The only downside to this low-fat meat is that it dries out quickly, so cooking these steaks beyond medium rare is not recommended. This recipe was featured as part of our Easy Weeknight Dinners photo gallery.
Jeni's Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around, but they all start with one simple base. This recipe, which first appeared in SAVEUR Issue #140 along with Molly O'Neill's story Here's the Scoop, combines the silky flavor of corn with the tartness of black raspberries.
, but the actual time spent mixing and kneading is only about 30 minutes. So, as the timer buzzed and the wine poured, we indulged in some really hot bread, dredged in olive oil and sea salt. What a treat.
This Polish pineapple crumb cake -- placek z ananas y kruszonka -- was a favorite of my maternal busia. She had never had pineapple before emigrating to the States even though it was being eaten in Spain as early as the 1500s. As you might expect, it was only available to the aristocracy and gram was definitely of peasant stock. Her first taste of this tropical fruit and she was in love. She adored upside down cake and this simple, moist dessert that can be served after any meal (even breakfast). Here's a larger picture of pineapple crumb cake. Freeze leftover egg whites and save for leftover egg white recipes.
Top dark chocolate cake layers with a layer of orange marmalade and an easy buttercream frosting that's flavored with orange peel and orange liqueur.
Homemade ice cream without an ice cream maker? That's right! This recipe for homemade coconut ice cream is fantastically delicious, simple to make, and doesn't involve a lot of stirring once you've put it in the freezer. Creamy, smooth, and deliciously coconutty, you'll fall in love with this homemade ice cream with just one lick. Also healthier than most store-bought ice cream. Perfect for a summertime treat, or for a welcome dessert anytime of year. ENJOY!
If you are watching your sodium intake, substitute ground turkey breast for Italian turkey sausage.
This refreshing, non-alcoholic beverage is a mainstay in French cafés. Using only orange juice, water, and sugar, it is a simple yet delicious drink.
Look for Ethiopian Berbere spice—a mixture of dried chiles, cloves, ginger, coriander, and allspice—at gourmet markets and specialty stores, or order it from americanspice.com.
Whole dried ancho and guajillo chiles ( earthy.com ) heat things up in an authentic and easy recipe for this crowd-pleasing classic.
These single-serve sweets take only 10 minutes to prep, and you probably already have everything you need in the house.
Izakaya Ten in New York adds kimchi, the pungent Korean condiment, to a pork stir-fry. Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to temper the kimchi's intensity.
In the 1880s, Old Tom gin, a style with quite a bit more sweetness than London dry, was just beginning to gain popularity in America. This is the drink that put it over the top.
Pumpkin is one of the most popular vegetables in Eastern Europe, especially when cooked with cream and herbs. This recipe for Creamed Pumpkin calls for onion, sour cream and parsley or dill. Makes 6 servings of Polish Creamed Pumpkin
An old-fashioned gingerbread recipe. Scroll down to see more gingerbread recipes and sauce recipes.
In Louisiana, Natchitoches is famous for its extravagant display of Christmas lights, but it is also famous for meat pies—with good reason. The spicy seasonings and mix of chiles, onions, and beef make an unforgettable snack that’s perfectly salty, spicy, and fried. Meat pies are a quintessential festival snack; they’re perfect for backyard barbecues, festivals, and parties when you have people standing around, as they don’t require any silverware or plates (you can also make the dough a day or two in advance). They are really great the next day, cold for breakfast as well. Another cool thing about ground meat pies is that they can be made all year long, whereas crawfish pies are seasonal. I must warn you about these pies: You can eat more of them than your stomach can handle, and you won’t realize it until it’s too late, so be careful. Special equipment: You will need a deep-frying/candy thermometer for this recipe. This recipe was featured as part of our Mardi Gras Recipes photo gallery.
Pasta tatters, also known as mlinces (MLEEN-tsehs) in Croatia and mlinci (MLEEN-tsee) in Slovenia, are popular accompaniments to roast poultry, turkey and meats. Croatian mlinces are made simply with flour, water, salt and a little oil. Slovenians like to omit the oil and add eggs to their mlinci. Croatians bake theirs and Slovenians toast them in a dry skillet on the stovetop. In both cases, the result is a crisp, cracker-like disk that is broken into pieces and reconstituted in boiling water and flavored with pan drippings. Here's a larger photo of Croatian Mlinces. Makes 4-6 servings of Croatian Mlinces
Made with buckwheat flour, soba noodles have a nutty flavor; look for them at Asian grocers and supermarkets. This recipe is also featured in "Martha Stewart's Dinner at Home."
To me, fennel is a really tasty, classy, and underused vegetable. It works really well with the ricotta in this recipe and has a fantastic sweetness. Please don?t buy the crappy ricotta that a lot of the supermarkets have ? make sure it?s light and crumbly and, if you?re out of luck, a fresh goat?s cheese is pretty damn good too.
Vegetables can be combined in countless ways to make Moroccan tagines. The pairing of peas and zucchini is particularly common, as is the pairing of peas and potatoes. This Moroccan tagine recipe combines all three vegetables with the tangy additions of preserved lemon and olives. It's best slow cooked in a traditional clay or ceramic tagine as described below. Directions for adapting the recipe to a conventional pot are also included. Beef or goat meat can be substituted for the lamb. Serves 4.
Prep: 10 min., Cook: 7 min.
This classic Middle Eastern salad, chock-full of herbs and spiked with lemon, is a perfect make-ahead and portable option.
At his new Bar Americain, in New York City, Bobby Flay serves a sampler of country hams from Kentucky, Texas and Virginia. Incredible on their own, country hams are also great in a salad with juicy mangoes.
For crisper broccoli, remove it from the boiling water after three minutes. Serve with a simple green salad.
Sunset's April 1975 recipe for Russian Cream—and English food writer Josceline Dimbleby's recipe for Athenian Jelly—inspired Niloufer Ichaporia King to make this dessert. It's perfect after Parsi food and very much in character with it. Serve with cookies if you like. Prep and Cook Time: 20 minutes, plus 1 hour of chilling time. Notes: We used a 6-in. cake pan for the mold, but you can use anything from a plain metal mixing bowl to a fancy crenellated pudding bowl. Or pour the yogurt into small bowls to make individual servings. Find rose water in Middle Eastern markets, and look for Middle Eastern, French, and Italian brands over Indian ones—they have better flavor. Rose petals are edible if they're pesticide-free; pluck from your garden if you haven't sprayed, or ask for them at your local farmers' market flower vendors.
Kokkinisto, which means “reddened” in Greek, is also the name of this dish: meat braised in tomatoes or a tomato sauce. Lamb cooked in this classic style creates a rich, hearty sauce for serving with Greek pasta coated in olive oil and myzithra cheese. What to buy: Greek macaroni has little in common with the popular elbow macaroni. Greek macaroni is long tubes of pasta similar to Italian bucatini, only larger. It can be found at Greek grocers or online. If you can’t find it, you can substitute fettuccine, bucatini, or orzo. Aged myzithra is a goat’s or sheep’s milk cheese with a hard, crumbly texture and intense salty flavor. It should not be confused with fresh myzithra, which has a soft texture like farmer’s cheese. It can be found at some supermarkets (like Whole Foods), most cheese shops, and Greek grocers. This recipe was featured as part of our Greek Easter Celebration menu.
Sprinkle some of this nutty cereal-candy snack mix outside on Christmas Eve and watch your children's faces when they see just crumbs left in the morning.
Because the batter contains mashed blueberries, it will have a grayish color after being mixed. Don't worry; the baked muffins will still turn a nice golden brown.
While some recipes for bitters call for gentian and other hard-to-find aromatics, you probably have almost everything you need to make this recipe on your spice rack. Round out your next Manhattan or Old Fashioned with a few dashes of this potent concoction. Game plan: Simply straining the alcohol through a fine-mesh strainer will leave a few cloudy particles behind (which aren’t harmful). If you want completely clear bitters, strain through a coffee filter nested in the strainer. The bitters will last indefinitely when stored in an airtight container in a dark spot. This recipe was featured in our Bringing Bitters Back story.
Who can resist fried potatoes? Eat just one french fry, hash brown, potato chip, or latke, and the next thing you know you’ve inhaled a man-size serving. Potato tots, with their piping hot, fluffy interior capped in a crunchy fried layer, are no exception. Don’t forget the ketchup. This recipe was featured as part of our Make Your Own Potato Tots project.
Boar Stewed Between Two Flames, or Cinghiale Fra Due Fuochi: Wild boar is an interesting meat. It's more strongly flavored than pork but obviously from a similar animal, and quite a bit firmer -- the animal was wandering around, after all, and had ample opportunity to tone its muscles. Consequently, boar requires marinating to tenderize it. This recipe from Artusi will also work well with hare or other furred game, and semi-captive animals such as wild pigs.
This Acapulco-inspired pico de gallo gets a briny boost from olives and capers. Serve it spooned over grilled fish or chicken. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.
Chicken, tomatoes, onions and peppers create this flavorful Splenda® chicken dish that’s perfect over pasta or rice.
This recipe for roast turkey with pasta tatters, purica s mlincima, bears witness to Croatians' and Slovenians' love of whole roasted birds. Both cultures like to serve goose, turkey and duck with mlinces (MLEEN-tsehs), also known as mlinci, a stiff cracker-type dumpling that is reconstituted in boiling water and flavored with the roast drippings. They're known as "pasta tatters" in English. Here is a larger photo of roast turkey with pasta tatters. Makes 10-12 servings of Croatian Roast Turkey with Mlinces
The whipped cream topping can be made four hours ahead if kept chilled and covered. If you don't have Chambord, use Grand Marnier, crème de cassis (black currant-flavored liqueur), or two teaspoons raspberry extract for the sugar syrup.
Time: 20 minutes. No bread is involved, but this is hearty enough for a quick weeknight meal--and makes great use of vine-ripened tomatoes.
A classic Jewish staple, brisket is slow-cooked for optimum tenderness and flavor. Here the meat is first coated with a Hungarian paprika rub, then slow-cooked with tomatoes, onion, and rosemary. The addition of brown sugar and vinegar lends a sweet-savory balance to the deep, meaty flavor. Be sure to spoon the sauce over potatoes. What to buy: As with any Passover dish, make sure all of your ingredients are kosher for Passover. If you can’t find kosher-for-Passover cider vinegar, then kosher-for-Passover red wine vinegar is a good substitute. Game plan: Cook the brisket the day before serving; the flavors meld after a night in the refrigerator. This dish was featured as part of our Recipes for Passover photo gallery.
This salad calls for a trio of citrus, including navel oranges, which are meaty and slightly acidic. Feel free to try other varieties such as Cara Caras, which have a lovely pink flesh and delicate flavor. No matter what kind you choose, you'll get a big dose of vitamin C.