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Red Snapper with Tomato Sauce, Olives, and Onions
A specialty of the Tuscan port of Leghorn (Livorno), this recipe reflects the ingredients of the region—fresh seafood, olives, and wine.
Dulce de Leche
This recipe for dulce de leche is delicious drizzled on ice cream, poured on cake, or even eaten by the spoonful.
Steamed Ginger Pudding
This English pudding is perfectly spiced with ginger and allspice.
Apple and Rosemary Tarts with Lancashire Cheese
The American custom of eating cheese with apple pie inspired this Henry Harris recipe.
Substitute ricotta for brocciu, which is almost impossible to find here.
A long roasting time intensifies the flavor of the tomatoes—but use very good ones to begin with.
Lamb with Olives
Meat stews are a hallmark of Corsican cooking, and with good reason: The herbs that go into them are the same ones that the animals graze on, creating a unique layering of flavors.
The recipe calls for the French beans called cocos roses in this soup, but we substituted navy beans.
Baby goat, or kid, is the best type of meat for this dish.
Roasted Whole Fish with Herbs
Corsicans often make this dish with loup de mer, or sea bass. Farm-raised striped bass is a good substitute in America.
Chestnut Flour Polenta
Cooking this polenta is a little like mixing cement; needless to say, weak arms need not apply!
Joan Stirling's Cold Curried Apple Soup
Chef Simon Hopkinson learned this soup at the Stirlings' Hat and Feather in Knutsford.
Salt Cod Hash
This recipe, says Hopkinson, is based on one in Chez Panisse Cooking by Paul Bertolli with Alice Waters (Random House, 1988).
Braised Beef Brisket with Pickled Walnuts
Like many long-cooked meat dishes, this one improves if made a day ahead of time and refrigerated overnight.
Aldo's Garden Linguine
This dish is best made when ripe, fresh tomatoes are available, but we've had good results substituting a 14-ounce can of San Marzano plum tomatoes for his ten romas.
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Brennan's Eggs Hussarde