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11/14/2012
Chopped whole lemon and spicy fresh ginger lend brightness to these hearty roasted vegetables, which complement the rich roast leg of lamb. In place of the potatoes and acorn squash in the recipe, parsnips and pumpkin can also be used.
Issue #152
11/21/2012
This sweet-tart cranberry relish is flavored with cinnamon, fresh citrus, and sweet apples.
Issue #151
11/20/2012
Rubbing the turkey with olive oil and fresh herbs yields a moist, flavorful bird with crisp skin. An apple cider gravy and a dressing of hominy, sausage, and oysters add richness to the festive Thanksgiving centerpiece.
Issue #151
11/19/2012
To make the purée for this recipe, peel the pumpkin or squash (see Pumpkin Picking for the best types to use), cut into 1" cubes, roast at 400° until tender, about 30 minutes, then mash.
Issue #151
11/16/2012
A variation of traditional sweet potato casserole this side gets its depth of flavor from bourbon and pineapple.
Issue #151
11/15/2012
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Issue #151
11/09/2012
In this recipe, almonds, currants, and raisins are stuffed inside pears, which are roasted for a simple, yet elegant dessert.
Issue #151
11/05/2012
Our take on this colorful vegetarian terrine features smoky roasted eggplant, peppers, and squash, tangy goat cheese, and a sun-dried tomato pesto.
Issue #151
11/01/2012
Rum and gingersnaps give this decadent autumn dessert a spicy, warming flavor.
Issue #151
10/15/2012
This supremely moist, boozy Southern Bundt cake is based on one made by Agnes Nuro, a friend of Bernard L. Herman, writer of our November 2012 story A Bountiful Shore.
Issue #151
10/15/2012
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
Issue #151
10/15/2012
This spicy reinterpretation of a traditional pumpkin pie will wow guests while still satisfying traditionalists.
Issue #151
10/15/2012
This delicious fall treat will pique the appetite even after all the excesses of the feast.
Issue #151
10/15/2012
This twist on traditional pecan pie provides a snack-able ending to the holiday feast.
Issue #151
10/14/2012
New Mexico and árbol chiles create a sauce similar to a mole that coats the turkey, while adding spice and depth.
Issue #151
09/08/2012
The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked.
Issue #150
02/13/2012
Fruit-steeped brandies like this one, common throughout Transylvania and Hungary, are easy to make at home: Plums and sugar are simply left to ferment for two weeks, and then infused into brandy.
Issue #145
02/13/2012
For this striking two-toned dessert, alternating layers of snow-white and mahogany-brown spiced cakes are sandwiched with a rich, chocolate fudge icing and decorated with walnut halves.
Issue #145
02/12/2012
In Transylvania, it's not unsual to be offered a shot of homemade brandy as a gesture of hospitality upon arriving at a home or guest house. This one has a spicy caraway flavor that balances nicely with the rich walnut cake, Chec Cu Nuca.
Issue #145
11/22/2011
Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, SAVEUR test kitchen director Kellie Evans uses orange zest to keep the sweetness from becoming cloying.
Issue #142
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