In this issue
Issue #142
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds.
This fail-proof roasting method produces the tastiest, juiciest Thanksgiving turkey
This Guatemalan composed salad is eaten on All Saint's Day, November 1st.
Onions stew until soft and sweet in this satisfying one-pot chicken dish flavored with saffron, turmeric, lemon, and olives.
To ensure that this consommé is absolutely clear, chef Alexander Kroll of the Widder Hotel in Zurich creates a "raft" of ground beef and egg whites to absorb impurities, producing an elegant soup with concentrated flavor.
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying.
This recipe for paprika-spiced cauliflower soup comes from chef Andrea Németh at the restaurant Bagolyvár in Budapest. To form the tiny dumplings, called galuska, she simply drops bits of dough into the simmering broth.
Sweet Vidalia onions, grown in and around the namesake Georgia city, turn even sweeter when roasted with a savory herbed bread crumb topping.
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Caramelized onions, infused with cardamom, fennel, and cumin, form the basis for this classic Indian curry, made here with lamb and small, flat cipolline onions, and topped with crispy fried onions.
These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite.
A flavorful batter infused with honey, paprika, and lager beer is the secret to these crunchy onion rings.
SAVEUR associate food editor Ben Mims loves brown sugar and black pepper together: the pepper provides a pleasant heat, and the sugar brings out the spice's latent sweetness. On a rich and earthy baked potato, the combination is a natural.
A crust made with gingersnaps spices up this creamy, spicy dessert, a very autumn-appropriate take on classic cheesecake. The delicate texture is achieved by cooking the cheesecake in a bain-marie, a water bath made by surrounding the springform pan with boiling water — be sure to wrap the springform in a thorough layer of foil in order to keep the water out.
The custardy batter for dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven.
