Soft Bavarian-Style Pretzels
Traditional Sauerkraut
Flower Syrup
Honeyed Dandelion Fritters
Blueberry Maple-Orange Cobbler
Cran-Razz Crostada

Featured Recipes > <

Currently Showing: Winter 2017 Issue Online Only | All

Heirloom Apple Pie

Apple pie is one of the best ways to showcase flaky…

By Jennifer Mans
Winter 2017 Issue 0

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14 Ingredients | 1 hr. 15 mins.

Danish Kringle

Kringle is a Christmas morning tradition in…

By Terese Allen
Winter 2017 Issue 0

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13 Ingredients | 3 hrs. 30 mins.

Pear Frangipane Tart

Tarts are a classic in French cuisine. They can be…

By Monique Jamet Hooker
Winter 2017 Issue 0

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11 Ingredients | 45 minutes

Peruvian Crema Volteada

Crema Volteada—literally “upside down…

By Dora Florencia Velíz Alva
Winter 2017 Issue 0

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7 Ingredients | 40-50 minutes

Chinese Sweet Red Bean Buns

These buns are irresistibly soft and lightly sweet,…

By Dani Lind
Winter 2017 Issue 0

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14 Ingredients | 20 minutes

Rugelach

Rugelach are served in many Jewish homes at Hanukkah,…

By Terese Allen
Winter 2017 Issue 0

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7 Ingredients | 20-30 mins.

Kolaches

Bohemian (Czech) yeast-raised kolaches are a specialty…

By Terese Allen
Winter 2017 Issue 0

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10 Ingredients | 15 minutes

Russian Honey Cake with…

This version of Russian Honey Cake, adapted from…

By Annie Christianson
Winter 2017 Issue 0

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13 Ingredients | 45 mins.

Chocolate Hazelnut Panforte

Panforte (“strong bread”) is a chewy, chocolatey,…

By Theresa Marquez
Winter 2017 Issue 0

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20 Ingredients | 1 hr. 15 mins.