The bubbles in the stout act as a leavening agent, so only a small amount of baking soda is needed for the rich, moist cake to rise.

You'll feel thoroughly Continental after your first taste of these tartlets, made with the thoroughly French combination of prunes and Armagnac.

There’s lots of bold flavor in this stuffing, which, though inspired by a classic Italian combination, stills works with everything on the American holiday table.

The simplicity and speed of this dish belie its deep, complex flavor—sweet, sour, spiced, and savory.

Unlike most Western rice puddings, these desserts are chewy rather than creamy, with a delightful surprise inside.

This dish, or some form thereof, can be found in most Scandinavian countries. The apples and prunes are usually stuffed inside the pork roast, but here we’ve put them in the sauce....

As a crisp topping for pasta, steamed vegetables or an ingredient in a Brown Betty, these are worlds apart from store-bought bread crumbs.

A goose on the table is a gift in and of itself: The crisp skin is a perfect counterpart to the moist, rich meat.