Pan de higo recipe
Pan de higo, or fig cake, is probably the best-known variation of this Spanish fruit-nut/seed “bread,” which is speckled with crunchy fig seeds throughout. It is a wonderful accompaniment to...
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Ingredient: Walnuts
Old world butter horns recipe
Butter horns originated in Italy and remain a favorite among Italian American bakers. Recipes for the filling and dough vary, but all butter horns feature a lightly crisp yet tender...
Endive with caramelized onions recipe
This hearty winter salad goes well with smoked fish fillets, including the not-so-Alpine herring fillets, as well as chopped herbs like chervil or dill. (And, of course, who could have...
Greek honey cakes recipe
Called melomakarona, these moist, oval-shaped Greek cookies are soaked in a floral honey syrup, and are made without egg for a sturdy, biscuit-like texture that holds up well to their...
Certosino recipe
Festooned with glacé fruits and nuts, this exquisite honey-sweetened Italian Christmas cake is jam-packed with fragrant and exotic things. This recipe, a little altered, comes from cakeophile Alison Finch’s informative...
Roasted brussels sprouts with walnuts and lemon recipe
Brussels sprouts and bacon are a classic combination, as the vegetable holds up well to the smoky meat and takes on the savory flavor of the rendered fat. But we...