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12/01/2011
Lobster Fra Diavolo (Lobster in Spicy Tomato Sauce)
Saveur kitchen assistant Victoria Cannizzo's cousin Catherine Arturi Seco gave us the recipe for this spicy seafood pasta.
Issue #143
11/28/2011
Rainbow Bright Greg Ferro
Italian Americans love to show off their cooking, especially at Christmastime, when cookies are a major production.
Issue #143
11/13/2011
The Whole Goose
A guide to how to cook with a whole goose.
Issue #143
11/11/2011
Pork is King Kathleen Squires
Puerto Rican Lechón is both an essential part of the holiday table and Puerto Rico's national dish.
Issue #143
11/11/2011
Celebrating the Feast of the Seven Fishes Greg Ferro
This Italian-American Christmas tradition commemorates the wait for the birth of Jesus with a festive spread of seafood.
Issue #143
11/11/2011
Lasagne: Layers of History Dana Bowen
Lasagne is one of the crowning glories of the Italian-American table.
Issue #143
11/10/2011
A Slice of Christmas Gabriella Gershenson
Tradition and innovation converge in France's festive bûche de Noël.
Issue #143
11/10/2011
Piononos (Fried Plantain Meat Pies)
These fried pies are stuffed with a classic Puerto Rican picadillo of spiced ground beef, tomatoes, and olives.
Issue #143
11/10/2011
Pernil Asado (Roast Pork Shoulder)
We adapted the recipe for lechón, a roasted whole pig, for pork shoulder.
Issue #143
11/10/2011
Sofrito
This multipurpose seasoning base forms the foundation of numerous dishes in Puerto Rico.
Issue #143
11/09/2011
Guineos en Escabeche (Pickled Green Bananas)
Unripe, green bananas pickled in a garlicky brine make a refreshing condiment alongside the roast pork shoulder.
Issue #143
11/09/2011
Mofongo con Salsa de Tomate (Mashed Plantains with Tomato Sauce)
Mashed with bacon and garlic, this plantain dish is served with a quick tomato sauce.
Issue #143
11/09/2011
Almojábanas (Cheese Fritters)
These frituras, or fritters, are a popular snack in Puerto Rico.
Issue #143
11/09/2011
Arroz con Gandules (Rice and Pigeon Peas)
This satisfying rice dish is great served alongside roast pork or pasteles.
Issue #143
11/09/2011
Coquito (Puerto Rican Eggnog)
Coconut and rum flavor this tropical eggnog.
Issue #143
11/09/2011
Bacalaítos Fritos con Bacalao Guisado (Codfish Fritters with Cod Salsa)
Salt cod does double duty in this fritter topped with piquant cod salsa.
Issue #143
11/09/2011
Goose Liver Terrines
A tart Concord grape gelée offsets the richness of these goose liver terrines.
Issue #143
11/09/2011
Rosemary Popovers
Goose fat enriches these savory popovers.
Issue #143
11/09/2011
Whole Roasted Branzino with Fennel and Onions
Whole roasted fish dishes like this flavorful one are traditionally served on Italian-American feast days.
Issue #143
11/09/2011
Christmas Goose With Stuffing
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
Issue #143
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