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Narrow Results You've Selected: Hard Saveur Remove all Main Ingredient Vegetables (33) Pork (19) Beef (10) Eggs (10) Nuts (10) Show all... Chocolate (9) Fruit (9) Bread (6) Chicken (6) Duck (6) Fish (6) Potato (6) Shellfish (6) Cheese (4) Game (4) Lamb (4) Tomato (4) Beans (3) Pasta (3) Rice (3) Turkey (3) Shrimp (2) Course Main Course (37) Dessert (21) Appetizers (17) Soups & Stews (6) Bread (3) Show all... Breakfast/Brunch (2) Condiments and Sauces (2) Sandwich (2) Side Dish (2) Cuisine French (22) American (18) Italian (16) Eastern European/Russian (6) Classic (4) Show all... 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Fry (7) Slow Cook (6) Steam (6) Brine (3) Broil (2) Marinate (2) Stew (2) Stir-Fry (2) Grill/Barbecue (1) Microwave (1) Topic Recipe (90) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Difficulty:Hard,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 11/07/2012 Couscous Royale (Couscous with Grilled Meats) 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 Pain au Chocolat (Chocolate Croissant) Everybody in France seems to eat croissants daily, especially pain au chocolat. Issue #150 02/13/2012 Caramel Cake The recipe for this butter cake draped in caramel fudge icing is based on a cake originally made by Louise Hodges, a home cook from Carmack, Mississippi.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 Bûche de Noël (Yule Log Cake with Coffee Buttercream and Ganache) 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 Vada Pav (Potato Fritter Sandwich) 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 Roast Pork Sandwich 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 Decadent Trifle 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 Sage-Brined Roast Turkey with Oyster Dressing 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 Turkey in Mole Poblano This recipe comes from SAVEUR contributing editor Rick Bayless. Issue #133 01/27/2011 Pork with Mole Negro Sauce 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 Chocolate Truffle Cake This cake uses chocolate four ways: ganache (chocolate cream frosting), chocolate cake layers, shavings, and cocoa. Issue #118 02/17/2009 Russian Punch Cake 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 Amadeus Cookies These chocolate-dipped sandwich cookies are filled with a luscious mixture of pistachios and almond paste. Issue #118 01/05/2009 Cassoulet 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 Duck Pâté Patience is the key to making this flavorful pâté. Issue #116 11/10/2008 Homemade Demi-Glace This rich, concentrated sauce is well worth the time it takes to make it. Issue #116 02/28/2008 Anna Nanni's Baked Spinach Lasagne This recipe combines a hearty ragù alla bolognese with fresh spinach pasta to create an authentic Italian favorite. Issue #110 06/21/2011 Mushroom Ravioli with Pesto This Ligurian-style ravioli comes from Laura Schenone's book titled The Lost Ravioli Recipes of Hoboken. Issue #109 02/12/2008 Saint Joseph's Bread Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph. Issue #109 02/12/2008 Homemade Butter Making butter at home is a relatively simple process in which cream undergoes a seemingly magical transformation. Issue #109 « Previous 1 2 3 4 5 Next »