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Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
Spiced Chicken and Chickpea Stew
This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue...
Indian-Style Lamb Pot Roast
Belonging to the family of slow, steam-cooked moghul dishes called dum pukht, this lamb is coated in a spice paste made with saffron, coconut, almonds, and yogurt. Continue...
Canapés with Chutney Butter
Sweet mango chutney with a hint of curry adds an ethnic flavor to these dainty toasts.
Ham Spread and Olive Canapés
This kitschy cocktail food of the 30' is back for the holidays.
Salami and Chopped Egg Canapés with Fines Herbes Butter
Topped with savory ingredients, these tiny bites are not only appeasing to the eye but delicious as well.
Roquefort and Walnut Canapés
This creamy blue cheese spread makes the perfect counterpoint to crisp toast.
Pork Noisettes with Charcutière Sauce
Flavored with white wine, mustard, onion, and sliced cornichons, this tangy sauce pairs well with sautéed pork dishes.
Veal Paillards with Chasseur Sauce
This white wine–based “hunter’s sauce” has a zingy flavor that marries well with lean, mild-tasting meats.
Iraqi-Style Beef and Vegetable Stew
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Captain Radcliffe’s Punch
This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain Alexander Radcliffe.
The name of this flaming red wine punch translates from the German as punch glow bowl.
This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.
Philippine Vegetable Stew
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
The adaptable preparation known as Adobo is often called the national dish of the Philippines.
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Recipe of the Day
Arroz con Gandules (Rice and Pigeon Peas)