Dutch Anijsmelk: Warm Honey Anise Milk, the Cozy Dutch Bedtime Drink for Cold Nights
Lightly crush the anise seeds with the flat of a knife or a brief bash in a mortar to release their oils. Serves 2 Ingredi...
Vieux Carre Cocktail: Classic New Orleans Rye, Cognac and Sweet Vermouth Stirred Sipper
Chill a rocks glass by filling it with ice and water while you build the drink, or keep one in the freezer. Serves 1 Ingre...
Swiss Rueblitorte: Moist Aargau Carrot and Almond Cake with Lemon Glaze and Marzipan
Heat the oven to 350 F (175 C). Butter a 9-inch (24 cm) springform pan and line the base with parchment. Serves 12 Ingredi...
Hungarian Langos: Crispy Fried Flatbread with Garlic Butter, Sour Cream and Cheese
Whisk the flour, yeast, sugar and salt together in a large bowl. Add the lukewarm milk, mashed potato and 2 tablespoons oil an...
Polish Bigos: Slow-Simmered Hunter's Stew with Sauerkraut, Kielbasa and Wild Mushrooms
Cover the dried mushrooms with 2 cups (480 ml) boiling water and soak for 30 minutes. Lift them out, chop roughly, and strain ...
German Flammkuchen: Crisp Thin-Crust Tart with Bacon, Onions and Creme Fraiche
Make the dough: mix the flour and salt in a bowl, add the olive oil and water and stir until a shaggy dough forms. Knead on a ...
Baked Apple Cider Donuts: Soft Cinnamon-Sugar Orchard Donuts for Cozy Fall Mornings
Pour the apple cider into a small saucepan and simmer over medium heat until it reduces to about 1/2 cup (120 ml), 12 to 15 mi...
Pumpkin Spice Steamer: Frothy Hot Pumpkin Milk with Maple and Cinnamon Whipped Cream
Whip the cold cream with the powdered sugar and a pinch of the cinnamon to soft peaks. Keep chilled. Serves 2 Ingredients ...
Godfather Cocktail: Smoky Scotch and Amaretto Two-Ingredient Nightcap for Halloween
Chill a rocks glass in the freezer for 10 minutes, or fill it with ice and water while you mix. Serves 1 Ingredients ...
Bonfire Toffee: Dark Black Treacle Toffee Shards for Halloween and Guy Fawkes Night
Line an 8-inch square tin with parchment and oil the parchment well. Have a sugar thermometer and a bowl of iced water ready. ...
Cauldron Spinach Artichoke Dip: Warm Cheesy Halloween Dip in a Pumpernickel Bread Bowl
Preheat the oven to 375°F (190°C). Slice the top inch off the pumpernickel loaf and pull out the inside, leaving a 1-inch wall...
Red Chile Pork Tamales: Steamed Masa Bundles in Corn Husks for Dia de Muertos
Put the pork, onion halves, garlic, bay leaves and 1 tbsp salt in a large pot and cover with water by 2 inches. Bring to a boi...
Punjabi Kaddu ki Sabzi: Sweet and Sour Spiced Pumpkin Curry with Fluffy Puris
Heat the oil in a heavy kadai or deep skillet over medium heat until it just begins to shimmer. Add the fenugreek seeds and cu...
Mexican Conchas: Soft Pan Dulce Sweet Rolls with Crackly Sugar Shells for Dia de Muertos
In a stand mixer bowl, whisk together the 3 1/2 cups flour, granulated sugar, yeast and salt. Add the warm milk, eggs and vani...
El Diablo: Spicy-Sweet Mexican Tequila, Cassis and Ginger Beer Halloween Cocktail
If using the salt rim, rub the lime wedge around the rim of a tall highball glass and dip it lightly in flaky salt. Serves 1...
Black Forest Mug Cake: 5-Minute German Chocolate Cherry Cake with Whipped Cream
In a large microwave-safe mug (at least 12 oz), whisk together the flour, cocoa, sugar, baking powder and salt with a fork. ...
Spanish Croquetas de Jamon: Crispy Bechamel and Serrano Ham Croquettes with Aioli
Melt the butter with the olive oil in a saucepan over medium heat. Add the onion and cook 3 to 4 minutes until soft, then add ...
Candy Corn Milkshake: Layered Mango, Orange and Vanilla Halloween Shake
Chill two tall glasses in the freezer for 10 minutes so the layers hold. Serves 2 Ingredients 2 cups vanilla ice crea...
Korean Kimchi Jjigae: Bubbling Witch's Cauldron Pork and Tofu Kimchi Stew for Halloween
Heat the sesame oil in a heavy pot or Korean ttukbaegi over medium heat. Add the pork and cook for 4 to 5 minutes until the fa...