In this issue
Issue #143
This version of the traditional French Christmas cake is filled with coffee buttercream and covered in chocolate ganache. See How to Roll and Decorate A Bûche de Noël for illustrated step-by-step instructions.
The bygone restaurant Marzetti's in Columbus, Ohio, invented this cheesy noodle casserole.
Sweet, fennel seed—flecked sausage marries beautifully with bell peppers when cooked with garlic, chile flakes, and oregano.
This dish, whose topping resembles a tapenade, is wonderful served alongside roast potatoes.
These earthy potato dumplings, a staple of families of Eastern European descent in Pennsylvania's Pocono Mountains, are delicious tossed with sweet caramelized onions and bacon and topped with sour cream.
Many Sicilian-Americans serve this dish, laced with golden raisins and fennel, on Christmas Eve.
This iteration of the classic breakfast hash is served at The Greenbrier resort in White Sulphur Springs, West Virginia. It's elegant topped with poached eggs, hollandaise, and chopped chives, and served alongside toast points.
Saveur kitchen assistant Alex Saggiomo shared his family's recipe for this delicious dish, served for the Feast of the Seven Fishes.
Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.
This refreshing salt cod salad is a staple Italian-American Christmas Eve dish.
Escarole lends sweet depth to this comforting soup from Saveur executive editor Dana Bowen.
