Table of Contents - Issue 107
RECIPES
See all the recipes from Saveur No. 107
WEB-EXCLUSIVE CONTENT
69th Regiment Punch
This spiked punch is the perfect drink for a cold night.Roasted Veal Breast with Shallot-Caper Stuffing
Roasting a veal breast renders it juicy and flavorful.Chilled Bread and Poppy Seed Pudding
This German dessert is a favorite at many Christmas Eve gatherings in Berlin.Roasted Leg of Lamb with Potato-Fennel Gratin
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.Stained-Glass-Window Candies
Also known as cathedral candies, these colorful sweets are a holiday favorite.White Chocolate Crispies
These sweet, salty, gooey treats always satisfy a crowd.Basic Training
Author Michael Ruhlman talks frankly about why he believes American cooks need a remedial course in culinary fundamentals.Sharp Reads
Rediscover the lost art of carving with the help of these vintage guides.The Spice Is Right
The first rule for delicious roasting is to choose the right seasonings.Opening Remarks
A guide to popping the cork with maximum grace and minimal mess.Here's what you'll find in the latest issue of SAVEUR, available on newsstands now.
FEATURES
A Night In Berlin
For an intimate Christmas Eve dinner, a group of old friends finds inspiration in the bustling markets, venerable delicatessens, and cosmopolitan neighborhoods of a city no longer divided.By Ursula Heinzelmann
Sweet Texas Home
Homemade candies—lollipops, toffee, peppermint patties, and more—are what Christmas with Mom is all about.By Liz Pearson
Food Of The Gods
Flavors of Africa and Portugal mingle in Bahia, on Brazil's northeastern coast, where indigenous ingredients evoke an unmistakable sense of place and eating is, truly, a religious experience.By Maricel E. Presilla
King Of The Feast
Generous, succulent roasts have long reigned supreme at the holiday table, and their enduring appeal begins with the elemental pleasures of cooking and carving.By Molly Stevens
DEPARTMENTS
First
We knew the holidays had arrived when the electric carving knife came out.By Dana Bowen
Saveur Fare
Guatemalan tamales ; saffron worth traveling for; restaurant-kitchen secrets revealed ; plus Agenda and more.Book Review
Some of 2007's best reads , from culinary memoirs to recipe collections from Spain, India, and cowboy country.By the Editors
List
Food-focused charities offer innovative options for giving.By Liz Pearson
Cellar
France's vintage champagnes are the perfect match for a grand holiday meal.By Paul Lukacs
Kitchenwise
In a British Columbia farm kitchen, thoughtful design supports a couple's commitment to local, sustainable eating.By Georgia Freedman
Reporter
The legendary, and legendarily rowdy, brasserie Au Pied de Cochon has been a Paris nightlife pilgrimage site for 60 years.By Jay Cheshes
Source
Sweet, spiced printen cookies are one of Germany's Christmas gifts to the world.By Grace Young
Classic
Variations on latkes , the quintessential Hanukkah treat, abound, but it's hard to improve on a traditional recipe for these crisp, savory potato pancakes.By Joan Nathan
In The Saveur Kitchen
Flavorful bouquets garnis; do-it-yourself roasting rack ; a history of carving; dendê oil; and more.The Pantry
How to find our favorite products and materials from this issue.By Liz Pearson
Saveur Moment
At lunchtime, Santa's beard is just another occupational hazard.Photograph by Bettmann/Corbis
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