For this barley salad, pearl barley and black barley are tossed with pine nuts, chiles, cucumber, and olives. Serve the salad as starter or as a toothsome lunch.
Basmati rice is first cooked, mixed with apricots, onion, saffron, cinnamon, and then fried to get a nice crust. Pomegranate seeds give color and sassiness.
From the beginning of December on through the New Year, glogg–a spiced wine–is served in Swedish homes on festive occasions or when visitors drop by.
New potatoes are fried along with vegetables to make this potato hash. On top are poached egg and salsa fresca. With all these potatoes and eggs, the dish is perfect for weekend breakfasts.
Baked apples are smothered in a buttery mix of raisins, pecans, cinnamon, and nutmeg. Make these baked apples as an autumn dessert or for a holiday table.
These tapenades–green-olive tapenade, black-olive tapenade, and sun-dried tomato tapenade–are a great nibble. Vibrant colors, equally vibrant flavors.
A brief fling in the wok with a little garlic and sesame oil is all that’s needed to coax these delicate pea shoots to tender, aromatic perfection.
These peanut butter cookies are filled with a creamy milk chocolate filling for a taste that takes you back to childhood. The cookies are easy to make and can be filled later.
Beer, not cider, is the stealth ingredient in these rings of apple-y goodness. The malty hoppiness deepens the fritter’s flavor, the carbonation ensures an ethereally airy texture. Nifty, eh?
This unorthodox Italian nougat, or torrone, adds cherries and almonds to the classic pistachios. Talk about being decked out in Christmas bling.
Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.
A classic revisited, this sticky sweet tart gilds sweet potatoes rather than apples in caramel for a surprise take on a standby that’s every bit as sophisticated as the original.
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