
Apfelstrudel
Apfelstrudel is the Viennese-Bavarian pastry every German-speaking grandmother makes for Sunday afternoon coffee…
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Apfelstrudel is the Viennese-Bavarian pastry every German-speaking grandmother makes for Sunday afternoon coffee…

All-butter pie pastry rests in two discs

Cold risotto (saffron Milanese-style is traditional in arancini "alla Milanese"; plain works too) is mixed with grated…

A generous and warming autumnal crumble featuring tart cranberry, fragrant quince, and sweet apples, crowned with a…

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Bamia is the Iraqi okra-and-lamb stew, slow-braised lamb shoulder with tamarind, dried lime and whole baby okra, the…

The toffee layer is the only stage that takes time: an unopened tin of sweetened condensed milk simmered in water for 3…

A showstopping dish featuring a rare beef tenderloin encased in layers of mushroom duxelles, spinach, herb crêpes, and a…

Blanquette de veau is the white-on-white veal stew that turns up on bistro chalkboards across France in the spring, a…

New Orleans bread pudding is the dessert built for a city that refuses to throw out yesterday's baguette, a…

Buttery shortcrust rests then rolls; one disc lines a pie dish, fills with sliced spiced apples, the second disc tops it

Cheese blintzes are the Eastern European Jewish answer to the crepe-with-filling, paper-thin pancakes wrapped around…

Two mixtures, one tin

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…

Chicken piccata, the Italian-American mid-century classic of pounded chicken cutlets in a lemon-butter-caper pan sauce…

A simple dough: flour, butter, sugar, eggs, milk, ground nutmeg, baking powder