Saveur

This moist, spice-laden dessert is based on a traditional English recipe in Rose Levy Beranbaum’s Rose’s Heavenly Cakes (Wiley, 2009).

This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.


This Alsatian dish of white-fleshed fish and wine-braised sauerkraut comes with a creamy riesling sauce.

This double-crust pie has an intriguing tart-sweet flavor thanks to a splash of apple cider vinegar.

Luscious pearl onions are rendered complex by curry powder and Tabasco.

Brandy adds depth and black peppercorns balance the tart flavor in this version of the classic cranberry sauce.

This stuffing gets its sweet-spicy flavor from chiles, fennel, prunes, and cumin.

This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.

This sweet and citrusy dish can be served as a side or as a dessert.

This unusual method for cooking a turkey yields a bird with smoky flavor and crisp skin.

Brushing a simple herb butter over the turkey before and during cooking is a straightforward, time-honored way of achieving great flavor and crisp skin.

Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable’s earthy flavor.

A flavorful rub of chiles and garlic lends texture to the turkey’s skin.