This dense moist cake is like a giant chocolate truffle—crunchy on top with a deliciously fudgy center. Extremely rich yet so simple to make, it is popular all year round. It is gluten-free and you can even make it in advance—just take it out of the refrigerator an hour before serving–it tastes even better the second day.
The term sangria can be documented back to a punch enjoyed in London in 1736. The original ingredients included Madeira (a fortified Portuguese wine) sugar, lime juice, water and nutmeg. Over the centuries, the recipe has been modified, but it is still the classic preparation of wine and citrus fruit that makes sangria a favorite today.
This grand dessert is a descendant of the medieval subtlety—food disguised to look like something else. Here, chocolate cake masquerades as the traditional yule log for a long winter’s night. Although making the log look realistic can be challenging, even a simple approach is great fun to make and delightful to serve on a holiday evening.
This fiery dish is a satisfying, intense entrée and tastes great paired with rustic mashed potatoes, flash-fried asparagus or long beans. If you prefer a little more heat, try Korean chili paste in place of the chili garlic sauce. Either way, this dish is a true delight.
The Dutch are great soup eaters, often featuring soup as a main dish. This hearty soup, enriched with Gouda cheese, is perfect served piping hot on a chilly evening. Gouda is the quintessential Dutch cheese to use: a young Gouda will give you a soft, mild taste, while an aged one will provide more complex and robust flavor.
Light and low-carb, these wraps are great as an appetizer, or they can be an entrée themselves. Try variations like substituting other kinds of meat for the chicken. Or you can leave the meat out if you want a vegetarian option, in which case increase the quantity of mushrooms, add tofu and bamboo shoots to round out the filling.
Popular throughout Austria, this flavorful coffee is named for beloved Austrian empress Maria Theresa. And, this same recipe with a twist makes a Fiaker. That version, named for Vienna’s carriage drivers or fiakers, who need something warm to keep going in chilly weather, substitutes rum for the orange liqueur and omits the garnish.
These are light, fluffy Russian pancakes made with kefir, a cultured sour milk. They are like plump little pillows, a bit tart, creating a nice contrast to a sweet topping. Chewier and less cakey than an American-style pancake, you can try them plain or with sour cream, fruit preserves or even a drizzle of condensed milk.
With fresh jalapeño, dried chilies and chili garlic sauce, this dish is definitely hot and spicy! If you prefer, de-seed the jalapeño and dried chili to cut the heat some. This dish really provides a kick to the classic protein of chicken breast, and the stir-fry cooking method means it comes together in a snap.
This salad’s name, pronounced “sah LAHD nee SWAHZ,” reflects its origin of Nice, France. The ingredients—particularly tomatoes, capers and olives—also harken back to the flavors of sunny Provence. Enjoy this hearty salad, substantial enough by itself for a lunch or light dinner, with a glass of chilled white wine and a crusty French epi or baguette.