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Issue #123[all previous issues]
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There's nothing like the creamy, sweet comfort of homemade rice pudding.
Roasted lamb top round, a tender and flavorful cut from the leg, is the centerpiece of this composed salad of earthy mushrooms, crisp potatoes, and a garlicky vinaigrette.
This recipe is based on one in Emily Luchetti's Four-Star Desserts (Harper Collins, 1996). We found that Fuji apples held their shape the best.
Cinnamon oil or extract gives these confections a tongue-tingling heat.
Stuffing a butterflied pork loin with herbs and wrapping it with prosciutto keeps the meat juicy and flavorful.
Chilling the meat before chopping it is the best way to achieve the semicoarse texture that is a signature of these North African–style sausages.
Slow-cooking a leg of lamb in wine with garlic and herbs transforms the meat into an ultra-tender entrée that goes marvelously with stewed white beans. French recipe for leg of lamb and stewed white beans.
Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. We dedicated our October 2009 issue to lamb, and this recipe was a SAVEUR staff favorite.
In Italy's Lombardy region, this puttanesca-style pasta sauce is often enriched with a bock-style beer.