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Recipe (1578)
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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
03/21/2013
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
Issue #150
11/11/2012
You can get a bowl of green chili most anywhere in the American southwest, but New Mexicans are particularly proud of their chile verde, with its hunks of juicy pork shoulder and tart tomatillo-based sauce.
Issue #150
10/30/2012
This rich, spicy stew of beef, pork, root vegetables, and greens became a staple in Philly, where West Indian hawkers advertised it with cries of "pepper pot, smoking hot!"
Issue #150
10/23/2012
Joe's Special is one of the most odd and divine scrambles known to man. Consisting of egg, garlic, spinach, and ground beef, the dish originated in San Francisco in the 1920s, at a long-gone Italian-American restaurant, New Joe's.
Issue #150
10/22/2012
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
Issue #150
10/18/2012
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Issue #150
10/12/2012
The trick to a perfect Sauerbraten is getting the golden glow that shimmers over the deep brown gravy. Cookbook author Mimi Sheraton shares the secret.
Issue #150
10/03/2012
The crisp-fried veal topped with luscious egg and salty anchovies and capers is a brilliant study in contrasting flavors and textures.
Issue #150
09/12/2012
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
Issue #150
09/12/2012
Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce.
Issue #150
09/12/2012
The recipe for this French Canadian classic came from saveur kitchen assistant and resident Canadian Anne-Marie White. "This is my favorite kind of rustic home cooking," she says, "and the apple cider and warming spices make it a perfect holiday dish."
Issue #150
09/11/2012
A hearty beef stock serves as the base for a rich soup of mushrooms and barley, a more elegant (but no less satisfying) version of the New York deli staple, elevated with fresh thyme and a squeeze of lemon juice.
Issue #150
09/11/2012
You won't find beans or tomatoes in a true Texan chili con carne—just tender cubes of beef and pork, fiery chiles, and plenty of garlic, onion, oregano, and cumin for flavor.
Issue #150
09/11/2012
This winey chicken braise dotted with pearl onions and button mushrooms is the first French dish many cooks outside France make, and no wonder: It's as simple to prepare as it is elegant to serve.
Issue #150
09/11/2012
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
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