In this issue
Issue #123
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 this dish, based on one in SAVEUR editor-in-chief James Oseland’s Cradle of Flavor (W. W. Norton, 2006), cinnamon and lemongrass give the silky sauce fragrance and spice. Continue...
We based our version of this French lamb stew on a recipe used in courses at the French Culinary Institute in New York City. Continue...
Ground cinnamon gives the topping for this coffee cake its signature zing; the cake itself gets an extra boost of flavor from cinnamon extract. Continue...
A regional dish from the Italian province of Parma, these plump spinach gnocchi are excellent sprinkled with Parmesan cheese. Continue...
Serve this hash with warm corn tortillas and stewed black beans. Continue...
Covering the rim of the tart shell with foil during part of the cooking will ensure that the edges won't burn. Continue...
In Italy's Lombardy region, this puttanesca-style pasta sauce is often enriched with a bock-style beer.
