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Stew (3) Braise (2) Slow Cook (2) Broil (1) Roast (1) Steam (1) Topic Recipe (98) 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 = "Cuisine:Kid-Friendly"; var omni_prop8 = "Cuisine:Kid-Friendly"; var omni_pageName="saveur:"+omni_prop12; 10/08/2012 Chocolate Chip Cookies The beauty of making classic Toll House cookies is discovering how malleable the recipe can be. Issue #150 10/03/2012 Blondies Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but softer and more substantial. Issue #150 10/02/2012 Caesar Salad Julia Child was making Caesar salad. It seemed like the best thing I could possibly eat. Issue #150 10/02/2012 Elvis Presley's Pound Cake One of Elvis's favorite sweets was the pound cake made by his childhood friend Janelle McComb. Every year at Christmas, she'd bake two loaves and bring them to Graceland. Issue #150 09/12/2012 Red Beans and Rice In New Orleans, this Creole classic was traditionally served on Monday—laundry day—the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing. Issue #150 09/12/2012 Lemon Poppy Seed Muffins The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh. Issue #150 09/12/2012 Biscuits with Sawmill Gravy One of the pillars of the Southern breakfast table, buttery biscuits smothered in a sausage-studded white gravy makes a hearty meal any time of day. Issue #150 09/12/2012 Bulgogi (Korean Barbecue Beef) Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char. Issue #150 09/12/2012 Fettuccine Alfredo This extra-rich version of fettuccine Alfredo is impossible to resist. Boiling the pasta until it's just al dente allows it to soak up plenty of the creamy sauce. Issue #150 09/11/2012 Penne alla Vodka Whether or not this dish of tube-shaped penne pasta lavished with a peppery, vodka-laced cream and tomato sauce was created in Italy is a matter of heated debate in some quarters; some say it was the result of aggressive marketing on the part of vodka importers. Whatever the case, it has become firmly entrenched as an Italian American classic. Issue #150 09/11/2012 Mango Lassi (Indian Mango-Yogurt Drink) Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals. Issue #150 09/11/2012 Salmon Teriyaki In the Japanese kitchen, "teriyaki" means a dish that's glazed and grilled or broiled. Issue #150 09/11/2012 Twice-Baked Potatoes The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins. Issue #150 09/11/2012 Hush Puppies These crisp-fried cornmeal balls are traditionally served alongside fried fish and tartar sauce in the Deep South. Issue #150 09/11/2012 Chicken Noodle Soup Warming, filling chicken soup just may be the ultimate panacea. Cooking the noodles in the broth enriches both the noodles' flavor and the soup itself, which thickens slightly from the released starches. Issue #150 09/08/2012 Lamingtons Likely named for a 19th-century governor of Queensland, these chocolate- and coconut-enrobed cubes of cake are now an Australian favorite. Issue #150 09/08/2012 Peanut Butter Cookies Despite peanut-butter's reputation as a wholesome health-food, these soft, chewy cookies stand up well to the chocolate chip as a pleasurable dessert. Issue #150 09/08/2012 Chocolate Egg Cream For hundreds of Brooklyn kids, the first time they drink an iconic chocolate egg cream, it's a relief to discover there's no actual egg. Issue #150 09/08/2012 Sweet Potato Pie The secret to this pie's especially bright color is the use of boiled sweet potatoes instead of baked. Issue #150 06/28/2012 Spaghetti all'Amatriciana Chef Rachael Grossman of Artigiano in Portland produces a flawless version of this Italian pasta classic, which uses a slow-simmered tomato sauce infused with lots of bacon. Issue #148 « Previous 1 2 3 4 5 Next »