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Braised Cavolo Nero
The leaves of cavolo nero may be left whole when they're braised; they cook slowly into a luscious heap.
Farfalle with Cavolo Nero Pesto
In this rendition of pesto the sweet and nutty cavolo nero replaces both the basil and pine nuts.
Whole Cranberry Sauce
Fresh orange and grapefruit juice add zest to this seasonal staple.
The luscious flavors of stewed kale, mustard greens, and swiss chard mingle in this satisfying side dish.
Herbed Haricots Verts
This delicate bean dish is a sophisticated take on a holiday classic.
Buttermilk pie, an American classic, is a forerunner of cheesecake.
Cavolo Nero Salad with Pecorino Rossellino
This dish is based on one made by chef Joshua McFadden at Franny's, an Italian restaurant in Brooklyn, New York.
Chicken and Dumplings
This dish from Andrea Reusing of the restaurant Lantern, in Chapel Hill, North Carolina, highlights the flavor of heritage chicken.
Cavolo Nero and Borlotti Bean Soup
This recipe for the classic Tuscan soup is based on one in The River Cafe Cook Book by Rose Gray and Ruth Rogers (Ebury Press, 1995).
James Beard's Beef Stroganoff
One of many timeless recipes featured in American Food Writing is James Beard's take on this comforting noodle dish.
Green Bean Casserole
This recipe is an adaptation of the green bean casserole developed in the 1950s by the Campbell's Soup Company.
Coca-Cola-Glazed Country Ham
Cured country hams can be cooked with sweet beverages, like ginger ale, champagne, or, in this case, Coca-Cola, to counteract their salty character.
Cavolo Nero and Prosciutto Bruschetta
This recipe is based on one in Italian Easy Recipes from the London River Cafe by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
Serve these treats as hors d'oeuvres or along with the Thanksgiving meal itself, as the Canterburys do.
Meatballs with Squid and Shrimp
The meatballs for this dish, a version of one from Carmen Barrio Perez, may be made up to three days in advance. Serve with crusty bread, if you like.
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Roasted Cauliflower with Tahini Sauce