Saveur

This savory breakfast treat, a study of textures, contrasts crisp potatoes with creamy egg yolk for a decadent brunch. Continue...

In this flavorful appetizer based on a recipe in Canal House Cooking, volume number two, celery is simmered until tender and then paired with shrimp and lightly pickled.

Port adds deep, rich flavor when cooked with fruits and vegetables in both a sweet and sour onion dish, and a cranberry sauce (scroll down for the second recipe) that gets a spicy kick from jalapeños.

Slowly poaching salmon belly in olive oil with herbs adds to its inherent richness and gives it a subtle punch that pairs nicely with a salad tossed with mustard vinaigrette. Continue...

Instead of serving for dessert, plate red wine-infused pears on arugula for an ususual salad.

Dried cranberries and toasted nuts perk up an otherwise drab dish.

There are all sorts of ways to garnish this popular Peruvian morning dish.

The secret to success with this dish is the quality of its parts.

Slivers of bacon create a pleasing taste and textural contrast in this classic French bistro salad.