2936
results
Narrow Results
You've Selected:
Source
Saveur (1959)
Smitten Kitchen (32)
The Kitchn (22)
Chow (19)
New York Times (19)
Difficulty
Easy (1943)
Medium (392)
Hard (23)
Main Ingredient
Vegetables (921)
Fruit (465)
Cheese (311)
Pork (287)
Bread (243)
Course
Main Course (627)
Dessert (590)
Side Dish (493)
Appetizers (296)
Breakfast/Brunch (191)
Cuisine
American (2536)
Italian (137)
Central/South American (122)
Southern/Soul Food (87)
French (75)
Season
Summer (762)
Fall (696)
Winter (638)
Spring (435)
Occasion
Christmas (258)
Thanksgiving (245)
Backyard BBQ (203)
Cocktail Party (184)
Easter (89)
Technique
Bake (830)
Saute (346)
Fry (226)
Roast (184)
Chill (170)
Topic
Recipe (2708)
Kitchen (100)
Travels (48)
Wine and Drink (36)
Gallery (25)

Advertisement
08/30/2007
Worcestershire Sauce Clarified Lily Binns
Worcestershire sauce is part of the old guard of bottled condiments that line American refrigerator shelves.
08/30/2007
Denver Sandwich
According to America Cooks, “early cowboys called the great-granddaddy of the Denver Sandwich ‘Ham Toast’”.
08/29/2007
Upper-Crust Bird
Chicken pot pie is a savory, all-American pleasure.
08/07/2007
Daikon, a Gentle Japanese Giant Elizabeth Pollock
Daikon, long a staple in Asian cuisines, has now taken root in the American kitchen.
07/20/2007
Ice Cream Around the World
Frozen sweets are a universal delight, from good old-fashioned American ice cream to exquisite French sorbets to the Malaysian after-school snack of ais kacang.
07/03/2007
Summer's Sweetest Gifts
Nothing evokes the summer season as vividly as perfectly ripe raspberries, cherries, and peaches at the height of flavor.
05/18/2007
Great Steak Connie McCabe
Unapologetically American and totally indulgent, it's the ultimate in red meat.
05/09/2007
10 Chocolates Sierra Burnett
American confectionery has come a long way since the Whitman’s Sampler.
05/04/2007
20th Annual James Beard Foundation Awards
It's a night of nights for culinary professionals throughout America, as they prepare to celebrate the James Beard Foundation Awards—the "Oscars of the food world"—and SAVEUR's own editor-in-chief, James Oseland, is one of the nominees.
Does Not Apply
04/17/2007
Nothing 'Regular' About It Jim Munson
Fine meals demand an equally fine coffee, according to Jim Munson, chairman of the New York Chapter of the American Institute of Wine and Food.
03/22/2007
Savoring Succotash
Based on an old Narragansett Indian dish, succotash has established itself as a uniquely American offering.
03/18/2007
Vodka Floridita
Grapefruit vodka adds a special zing to this light, refreshing cocktail.
Does Not Apply
02/06/2007
Nassau Grits
These grits are flecked with ham and bacon and blushed with tomatoes.
02/06/2007
Texas-Style Pecan Pralines
Pralines, whose name derives from a word of French origin, are sweets made by coating nuts with sugar syrup.
02/06/2007
Utah's Famous Green Jell-O Salad
Jell-O has been a potluck and church supper staple for decades.
02/06/2007
Yogurt Panna Cotta with Pineapple Sorbet and Cilantro Gelée
This innovative dessert is cool, refreshing, and deliciously light.
Does Not Apply
02/06/2007
Edna Lewis's Coffee
This recipe is an adaptation of one from Edna Lewis’s The Taste of Country Cooking.
02/05/2007
Making Middle Eastern Yogurt
Arab yogurt, or laban, has a slightly richer texture than generic American yogurt.
02/05/2007
Orange Bitters
Once a barman's staple, orange bitters—a potent concoction of botanicals used to deepen the character of many cocktails—is nowadays hard to find.
02/05/2007
Fitty-Fitty
This name of this martini makes reference to its precise composition of 50 percent gin and 50 percent dry vermouth.
« Previous 1. . . 143 144 145 146 147 Next »