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11/07/2012
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.
Issue #151
10/12/2012
Everybody in France seems to eat croissants daily, especially pain au chocolat.
Issue #150
02/13/2012
The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.
Issue #145
11/08/2011
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.
Issue #143
02/25/2013
A staple of Mumbai street stalls, these aromatic fried potato-fritter sandwiches are slathered with coriander and tamarind chutneys and served on a buttered, toasted roll.
Issue #137
03/20/2011
Chef April Bloomfield serves this sandwich with tuna-anchovy mayonnaise on a crusty roll at the John Dory Oyster Bar, in New York City.
Issue #137
12/27/2012
Drenched in sherry and kirsch, this holiday dessert features layer upon layer of ginger cake, custard, berries, chocolate, and cream. It's a showstopper.
Issue #134
10/07/2010
New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
Issue #133
10/07/2010
This recipe comes from SAVEUR contributing editor Rick Bayless.
Issue #133
01/27/2011
Authentic Mexican Mole. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries.
Issue #119
02/06/2012
This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa.
Issue #118
02/17/2009
From Vienna’s legendary confectionery shop Demel, this showstopping layer cake has a creamy custard filling and a meringue frosting. This recipe, along with a tep-by-step illustrated guide, appeared in “Vienna’s Sweet Empire” by Nick Malgieri (March 2009).
Issue #118
02/17/2009
These chocolate-dipped sandwich cookies are filled with a luscious mixture of pistachios and almond paste.
Issue #118
01/05/2009
The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal.
This recipe for cassoulet, the hearty, meat-studded dish from southwestern France, may be the ultimate one-pot meal.
Issue #117
11/10/2008
This rich, concentrated sauce is well worth the time it takes to make it.
Issue #116
02/28/2008
This recipe combines a hearty ragů alla bolognese with fresh spinach pasta to create an authentic Italian favorite.
Issue #110
06/21/2011
This Ligurian-style ravioli comes from Laura Schenone's book titled The Lost Ravioli Recipes of Hoboken.
Issue #109
02/12/2008
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
Issue #109
02/12/2008
Making butter at home is a relatively simple process in which cream undergoes a seemingly magical transformation.
Issue #109
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